Tortilla Soup - cooking recipe

Ingredients

2 c. chicken, cooked and chopped (save 3 or 4 c. broth)
1/2 small onion, chopped
2 or 3 ribs celery, chopped
1 clove garlic, minced
1 jalapeno pepper, chopped (optional)
1 can Mexican-style stewed tomatoes (has jalapeno, onion and cumin already in it)
1 can diced Ro-Tel tomatoes (optional)
1 or 2 chicken bouillon cubes
1 Tbsp. chili powder
1 c. uncooked rice
1 can whole kernel corn
6 corn tortillas
Monterey Jack cheese, grated (optional)

Preparation

Pour oil in pot and heat on medium heat. Add onion, celery, jalapenos and chicken; stir. Add warm chicken broth and bring to a boil. Add remaining ingredients and reduce heat; simmer for 30 minutes. Meanwhile, cut tortillas in 1/2-inch strips and fry in oil until crisp. Serve soup with tortilla strips and grated Monterey Jack cheese.