Title: Tortilla Soup #2
Categories: Soup
Yield: 12 Servings

4 Chicken breasts (or chicken
-tenders)
2 Stalks celery; sliced
3 Chopped tomatoes
1 Chopped onion
1 tb Minced garlic (or your
-preference)
1 Chopped Jalapeno (optional)
1/4 c Masa harina (finely ground
-corn meal)
3 tb Chili powder
1 tb Cumin powder
1 tb Cayenne pepper powder
1 tb Chopped cilantro (optional)
1 c Shredded/grated Cheddar
-cheese (optional)
1 pk Corn tortillas
Oil

Date: Sat, 17 Feb 1996 07:08:59 -0800

From: "Jfurgaso@ix.netcom.com"

Recipe By: Melanie
Boil chicken breasts in 3 quarts water for approximately 30 minutes. Remove
and reserve stock. Shred chicken breasts.

Saute chopped onion, celery, garlic, peppers, and tomatoes. Add spices and
masa to vegetables and stir. Add shredded chicken and vegetable mix to
reserved chicken stock. Simmer for 1 hour.

Cut and fry strips or wedges of corn tortillas in oil in skillet. Drain
well. (or used purchased tortilla chips-baked if you want to save fat.)

To serve soup, garnish with tortilla chips and grated cheese. (or leave
off cheese to reduce fat.)

This is low calorie and low in fat if you leave out chips and cheese.

I also had tortilla soup at ChiChi's and they just used chicken in a broth
with onions, and cubes of zucchini and different colors of squash. It was
really tasty also.

MC-RECIPE@MASTERCOOK.COM

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