Tortilla

Does anyone have a good recipe for Tortilla Soup? If so please send it to me.?

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1. INGREDIENTS:
   
   1/4 bunch cilantro, well washed (leaves only)
   
   2-3 garlic cloves
   
   1/2 small onion, chopped
   
   1 small can of green chilies
   
   6 cups chicken stock/broth
   
   1 (14.5 ounce) can tomatoes
   
   1 tsp. ground cumin
   
   1 tsp. salt
   
   2 tbsp. cornstarch dissolved in a small amount of water
   
   Corn tortillas (about 10) cut into thin strips
   
   vegetable oil
   
   1-2 cups cooked chicken (2 oz. per serving)
   
   Monterey Jack cheese (1 oz. per serving)
   
   1-2 avocados, peeled, pitted and sliced
   
   PREPARATION:
   
   Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.
2. CHICKEN TORTILLA SOUP
   
   
   
   INGREDIENTS
   
   3 cloves garlic, minced
   
   1 onion, chopped
   
   3 tablespoons margarine
   
   2 tablespoons all-purpose flour
   
   3 (14 ounce) cans chicken broth
   
   4 cups half-and-half
   
   1 (10.75 ounce) can condensed cream of chicken soup
   
   1 cup fresh salsa
   
   1 (15 ounce) can creamed corn
   
   6 boneless, chicken breast halves - cooked, skinned
   
   2 teaspoons ground cumin
   
   1 (1.27 ounce) packet dry fajita seasoning
   
   3 tablespoons chopped fresh cilantro
   
   16 ounces tortilla chips
   
   8 ounces shredded Monterey Jack cheese
   
   DIRECTIONS
   
   In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
   
   Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
   
   
   
   
   
   TORTILLA SOUP
   
   
   
   INGREDIENTS
   
   4 boneless chicken breast halves, cooked and shredded
   
   2 (14.5 ounce) cans chicken broth
   
   1 (4 ounce) can diced green chiles
   
   1 (10 ounce) can diced tomatoes with green chile peppers
   
   1 onion, chopped
   
   2 cloves garlic, minced
   
   1 tablespoon fresh lime juice
   
   2 tablespoons chopped fresh cilantro
   
   1/2 teaspoon ground cayenne pepper
   
   1/2 teaspoon ground cumin
   
   4 (10 inch) flour tortillas
   
   1 tablespoon olive oil
   
   DIRECTIONS
   
   Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
   
   Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
   
   Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
   
   Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.