Tortilla Soup

4 cans of chicken broth
1 can of tomato soup
1 can of tomato sauce
1 can of drained corn
3 cups of shredded cheddar cheese (meduim)
2 tsp of chili powder
1 tsp of salt
1 tsp of pepper
1 tsp of onion salt
1 tsp of garlic salt
3/4 tsp of dried basil

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oil
corn tortillas cut into strips and then halved


On oven in large pan mix all the ingredients above the line. Stir all together and let cook on low for 15m. Then add the cheese and stir very good so it does not stick to the bottom when melting. Continue to let simmer for 30 more minutes stirring occassionally.

In a sauce pan put oil and let it get hot (about 1/2 full) take the strips and fry them until light golden and semi hard. Then put on napkin sprinkle salt on them and let dry off.


When soup is done pour in bowl then top with the tortilla strips, let the soup absorb the strips a little bit. Oooh sooo good!

By Linds.