| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 1 1/2 | Jar (3.2-oz) Spice Island chicken seasoned stock base | |
| 1 | ts | Ground coriander |
| 4 | Ribs celery; medium-shced | |
| 4 | Carrots; medium-sliced | |
| 1 | Bunch green onions (both green and white parts); chopped | |
| 1 | cn | (10-oz) Ro-tel tomatoes |
| 10 | Corn tortillas | |
| 10 | oz | Sharp Cheddar cheese; grated |
INSTRUCTIONS
In a 4 quart pan, place 2 quarts of water. Bring to simmer. Add chicken stock base, coriander, celery, carrots, onions and Ro-Tel that has been pur.ed in a blender for 5 seconds. Tear or cut tortillas into 2 inch squares. Add to soup. Simmer for 2 hours. Serve with grated cheese on top of each bowl. Yield: 8 to 10 servings. MORIN SCOTT, JR. HOUSTON, TX From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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