Chicken Tortilla Soup - cooking recipe

Ingredients

1/4 c. onion, chopped
1 Tbsp. flour
1/2 c. celery, chopped
1/2 c. corn (canned or frozen)
4 c. chicken broth
2 c. chicken, cooked
1/2 tsp. cumin
1 c. salsa or picante sauce (mild)
12 corn tortillas (uncooked)

Preparation

Spray a large saucepan with nonstick spray.
Add onion and celery; cook until tender, stirring frequently to prevent sticking. Add flour and mix well.
Add remaining ingredients except tortillas.
Bring to a boil, then reduce heat and simmer 10 to 15 minutes until vegetables are tender.
Cut tortillas in half, then into strips like noodles.
Add to soup and simmer 5 minutes longer. I add 6 tortillas to soup in strips and simmer until dissolves. This thickens soup.
Just before serving, I add the other 6 cut into strips.