Tortilla Soup

This is a recipe from World Wide Recipes by California Home Economics Teachers 1994.

Tortilla Soup with my adjustments to make it cooks choice

1/2 lb cooked pintos or chopped cooked chicken
small can enchilada sauce or 4 red chili pods soaked
4 corn tortillas
1 onion chopped
4 cloves garlic chopped
3 cups assorted veg (zucchini, corn, cabbage, carrots, celery, etc) pick 3 or 4
2 cups fresh or canned tomato

2 cups chicken broth
1 T chili powder
4 t cumin

2 T salt (check broth for salt)
Garnish:
1 T lime or lemon juice
1/2 c cilantro chopped
1 c green onions chopped
sour cream
olives, sliced
Fresh fried tortilla chips or bagged chips

Blend tortillas with enchilada sauce or soaked chili pods and soaking water, blend till smooth.  Combine broth, tomatoes and 3 cups water with onions, garlic, vegs, and tortillas from the blender and cook 30 min. Add chicken or beans and the chili powder and cumin, check for salt. If this is to thick add more chicken broth and cook at least 15 more minutes. Serve very hot with the garnishes

Optional garnishes would be fermented salsa, spanish pickle, and homemade yogurt or kefir.