Tortilla Soup - cooking recipe

Ingredients

1 chicken
1/2 c. chopped onion
2 c. canned or fresh tomatoes, chopped
1 1/2 c. chopped celery
1/4 c. scallions, chopped
1/4 c. cilantro, chopped
1 pkg. (10 to 12) corn tortillas
5 cloves chopped garlic
grated cheese
salt and pepper to taste
comino to taste
Lawry's seasoned salt to taste
chile verde and canned jalapeno juice to taste

Preparation

Boil chicken in enough water to make 3 quarts of broth.
Mix together onion, tomato, celery, garlic and scallions.
Fry in oil or margarine until clear.
Slice tortillas into 1/2-inch wide strips and fry until crisp.
Drain.
Add onion-tomato mix to broth with enough tortilla strips to flavor (save most for later, so they don't get soggy).
Add salt, pepper, comino and seasoned salt.
If broth is thin, add a bouillon cube.
Cook on medium heat for 15 to 20 minutes.
Add cilantro, chile verde and jalapeno juice.
Cook another 5 minutes.
Remove from heat.
(You can use strips of chicken or just broth.)
To serve, put a small amount of grated cheese in bottom of bowl.
Add soup and sprinkle crispy tortilla chips on top.