Chicken And Corn Tortilla Soup - cooking recipe

Ingredients

3 1/4 c. water
3 Tbsp. chicken base
2 1/4 c. picante sauce
1/4 c. chopped onions
1/4 c. chopped celery
1/4 c. diced green chilies
1/4 c. frozen whole kernel corn
1/2 lb. cooked chicken meat
1 3/4 tsp. ground cumin
1/4 tsp. ground black pepper
1 3/4 tsp. garlic powder
3 (6-inch) flour tortillas

Preparation

Place all ingredients in steam kettle. Bring to a boil. Reduce heat. Simmer 10 to 15 minutes or until vegetables are tender. Adjust seasoning to taste. Cut tortillas into 1/2-inch strips. Deep-fry 2 minutes or until light brown. Serve soup in bowl. Sprinkle strips in soup.