Title: Tortilla Soup #1
Categories: Soup
Yield: 8 Servings

1 1/2 Jar (3.2-oz) Spice Island
-chicken seasoned stock base
1 ts Ground coriander
4 Ribs celery; medium-shced
4 Carrots; medium-sliced
1 Bunch green onions (both
-green and white parts);
-chopped
1 cn (10-oz) Ro-tel tomatoes
10 Corn tortillas
10 oz Sharp Cheddar cheese; grated

In a 4 quart pan, place 2 quarts of water. Bring to simmer. Add chicken
stock base, coriander, celery, carrots, onions and Ro-Tel that has been
pur‚ed in a blender for 5 seconds. Tear or cut tortillas into 2 inch
squares. Add to soup. Simmer for 2 hours. Serve with grated cheese on top
of each bowl. Yield: 8 to 10 servings.

MORIN SCOTT, JR.

HOUSTON, TX

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.