Chicken Tortilla Soup

Index

Soups

• 1 1-lb. chicken breast (cut into small pieces)
  
• 1 lg. onion (chopped fine)
  
• 3 cloves garlic (minced)
  
• 1 red bell pepper (chopped)
  
• 1 carrot (sliced thin)
  
• 1 (15-oz.) can corn (drained)
  
• 1 (15-oz.) can Mexican style chopped tomatoes
  
• 4-5 (16-oz.) cans chicken broth
  
• 1 T. oregano
  
• 3 T. chili powder
  
• vegetable oil
  
• 1-2 doz. corn tortillas (cut into 1/4 inch strips)
  
• 1 (16-oz.) pkg. Monterey jack cheese (shredded)

1. In a large pot add a little bit of oil and saute' onions and garlic over medium heat.
   
2. Add chicken, bell pepper, carrot slices and chili powder.
   
3. Saute' a few minutes more. Add chicken broth, tomatoes, drained corn and oregano.
   
4. Bring to a simmer and cook another 10-15 minutes or more.
   
5. Cook tortilla strips in oil in a pan or deep fryer until crispy (you can use store bought tortilla chips, but it is tastier with the home cooked ones).
   
6. Line individual serving bowls with tortilla strips, top with jack cheese and pour broth mixture over the top.
   
7. Serve with sourdough or french bread.