TORTILLA SOUP
Shirley Lindsey

3–4 chicken breasts
6 cans chicken broth
3 cans stewed tomatoes
12 long green chilies, cut into bite size pieces
1 small onion, sliced
1 tablespoon minced garlic
1 tablespoon black pepper
1/2 tablespoon ground cumin
Tortilla strips

Cook chicken in broth. Cut cooked chicken into bite size pieces. Sauté onion, add garlic, pepper and cumin. Add onion mixture, tomatoes, and chilies to broth. Simmer. In a large bowl, add tortilla strips and chicken. Ladle in broth. Top with garnish.

Garnish: Green onion, grated cheese, sliced avocado