Tortilla Soup Recipe...
Stuff you need:
-One of those cartons of chicken juice...um...what's it called? Chicken...stock? Chicken...noodleless soup? Whatever. Or you can get two or 3 cans of chicken broth. BROTH! That's what it is!
-A can or two of diced green chilis
-A big onion, or two small onions. White ones, yellow ones, whatever.
-Some garlic. Whatever amount you're down with.
-Corn tortillas
-Pepperjack cheese...or whatever kind you like, but I think pepperjack is the best in tortilla soup. :)
-Some oil. Y'know, a few tablespoons.
-CHICKEN! I like boneless skinless breasts, but whatever floats your boat, yo.
-Avocado, if you're into that sort of thing.
Hooookay, cook your chicken however you usually cook your chicken. Set it aside so it cools down...maybe even in the fridge? Now my dear, chop up the onions, preferably with your SUPER COOL PAMPERED CHEF CHOPPER!!! Which I refer to as "Where is my damn chop chop?!" Ahem. Anyway, sautee the onions in the oil I mentioned before. Do this in the pot you're going to make the soup in. Once the onions are all lovely and cooked, let your garlic cook a bit, then toss in the can of green chilis. Don't bother draining 'em or anything, just throw them in! Then pour in the chicken broth, and let it all cook together on whatever heat you're in the mood to cook with. By this time, the chicken should be cooled down a bit. Tear it up into bite sized pieces- TEAR not CUT! Anyway, get to the tortillas, yo! Take like 5 or 6 and cut them into inch wide slices. Grab a cookie sheet and spread some oil on it- just like you're greasing it...which you are. Anyway, lay the tortilla slices on there, and then spray those down with oil. You can also spray the cookie sheet with pam, then spray the tortillas- whatever. :) Cook 'em at like 375 until they're getting a little brown, then take them out. Shred your cheese. Cut your avocado. Put some cheese in a bowl, then some tortillas, then some avocado, then a few ladles of soup. Eat, post haste! THE END.