Title: Tortilla soup
 Categories: Soups, Tex-mex
      Yield: 6 servings
 
      1 md Onion
      2 c  Garlic
      1 c  Celery
      3 tb Oil
      6 c  Chicken Broth
      2 c  Picante Sauce
     32 oz Tomatoes, canned
      2    Limes
      2 c  Chicken, cooked
      2 ts Worcestershire Sauce
      6 oz Tomato Puree
      1    Avocado
      6    Tortillas, Corn
    1/2 c  Cheese
      3 tb Cilantro
 
  FROM:      Cindy Tarsi (Programmer's Haven (1:363/88))
  
  No, here, with the Tex-Mex influence, they're very big on tortilla
  soup, which is a chicken-based soup that has tortilla chips or
  sliced, fried tortilla strips on top.  If it's made well, it's
  wonderful.  However, I've had some that tastes like soap.  Here are
  some recipes that I haven't tried, so I can't vouch for them.  They
  are from pretty trust- worthy sources, though.  Let me know what you
  think.  If they don't do the trick, I'm sure I can hunt down some
  more.
  
  Number of Servings:   6 Approx. Cook Time: 0:40
  
  Chop onion and celery.  Mince garlic.  Saute onion, celery and garlic
  in oil until tender.  Add all the remaining ingredients except the
  tortillas, cheese, and cilantro (which is optional). Simmer 30
  minutes.  Cut tortillas into strips and simmer 2 minutes. Ladle into
  bowls and top with cheese. Other options are to top with avocado,
  cilantro, and a dollop of sour cream. From _Flavors of Simon David_,
  March 1991
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-