Tortilla Soup

1. 1

   Boil chicken in enough water to make 3 quarts of broth.

2. 2

   Mix together onion, tomato, celery, garlic and scallions.

3. 3

   Fry in oil or margarine until clear.

4. 4

   Slice tortillas into 1/2-inch wide strips and fry until crisp.

5. 5

   Drain.

6. 6

   Add onion-tomato mix to broth with enough tortilla strips to flavor (save most for later, so they don't get soggy).

7. 7

   Add salt, pepper, comino and seasoned salt.

8. 8

   If broth is thin, add a bouillon cube.

9. 9

   Cook on medium heat for 15 to 20 minutes.

10. 10

    Add cilantro, chile verde and jalapeno juice.

11. 11

    Cook another 5 minutes.

12. 12

    Remove from heat.

13. 13

    (You can use strips of chicken or just broth.)

14. 14

    To serve, put a small amount of grated cheese in bottom of bowl.

15. 15

    Add soup and sprinkle crispy tortilla chips on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.