Sandy Wells posted 04-29-98
Mexican Tortilla Soup
8 Cups vegetable broth
1 (15 oz.) can small white northern beans
1 Cup frozen corn
2 stalks celery
6 - 8 baby carrots, diced and steamed
2 - 3 cloves of garlic, minced
1 Tbl. cumin
3 Tbl. fresh cilantro, chopped
3-4 green onions, chopped
corn tortilla chips
white cheese optional
Saute celery, green onion, garlic and carrots in olive oil until all is tender. Add broth and all other ingredients except chips and cheese.
Add salt and pepper to taste. Serve in bowls with crushed chips and grated white cheese.