Tortilla Soup

TORTILLA SOUP #1

1 QUART STOCK

1 FRESH JALAPEÑO, WHOLE

1 FRESH PASILLA PEPPER, WHOLE

4 CLOVES GARLIC, CHOPPED

1 ONION, MINCED

4 CARROTS, FINELY CHOPPED

1 CAN WHOLE CORN, WITH JUICE

8 OZ CANNED CRUSHED TOMATOES

JUICE OF A LIME

CHOPPED ROAST CHICKEN (OPTIONAL)

FRESH CILANTRO LEAVES

SALT

CORN TORTILLAS, CUT INTO STRIPS

SIMMER STOCK AND VEGETABLES FOR AT LEAST 1/2 HOUR TO MELD FLAVOURS. SIMMER LONGER FOR SPICIER SOUP.

FRY TORTILLA STRIPS; SALT; DRAIN ON PAPER TOWELS.

REMOVE PEPPERS FROM SOUP.

ADD CHICKEN AND LIME JUICE AND ADJUST SALT.

SERVE SPRINKLED WITH CILANTRO LEAVES AND TORTILLA STRIPS.