Name: Lone Star Cafe Tortilla Soup
Ingredients: 1 ga Less 1 cup water; 13 1/2 oz Chicken breasts w/skin; 1 1/2 tb Chicken base; 1/4 lb Yellow onion, chopped; 3 oz Green bell pepper, chopped; 1/2 oz Fresh jalapeno pepper, chopped; 3 oz Carrots, grated; 2 tb Corn oil (up to 3); 3/4 ts Ground cumin; 3 oz Green chilies, diced; 28 oz Can peeled chopped tomatoes w/juice; 1 1/4 c Tomato juice; 1/3 c Plus; 1 ts Cilantro, chopped; Monterey jack or cheddar cheese; Tortilla chips

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups &, Stews	1	Servings

INGREDIENTS

1	ga	Less 1 cup water
13 1/2	oz	Chicken breasts w/skin
1 1/2	tb	Chicken base
1/4	lb	Yellow onion, chopped
3	oz	Green bell pepper, chopped
1/2	oz	Fresh jalapeno pepper, chopped
3	oz	Carrots, grated
2	tb	Corn oil (up to 3)
3/4	ts	Ground cumin
3	oz	Green chilies, diced
28	oz	Can peeled chopped tomatoes w/juice
1 1/4	c	Tomato juice
1/3	c	Plus
1	ts	Cilantro, chopped
		Monterey jack or cheddar cheese
		Tortilla chips

INSTRUCTIONS

GARNISH
In a stockpot, place the water; chicken and chicken base and boil until the
chicken is tender and no longer pink. While the chicken is cooking, saute
the onion, bell pepper, jalapeno and carrots in the corn oil until tender.
Remove the cooked chicken from the broth and reduce the heat to a simmer.
Remove the skin from the chicken and cut chicken into cubes. Add the
sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and
chicken to the stockpot. Simmer 10-15 minutes over medium-low heat. Add the
cilanto and simmer 10-15 minutes more.
To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with
grated Jack or Cheddar cheese. Makes about 3 3/4 quarts.
Recipe by: Lone Star Cafe Restaurant
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss
<zeiss@tab.com> on Wed, 15 Jan 1997.

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