Tortilla Soup
6 corn tortillas (8 inch diameter)
4 (50 oz.) cans chicken broth
1 1/2 pt. frozen whole kernel corn
1 1/2 c. frozen baby lima beans
3/4 c. sweet red pepper, diced
3/4 c. canned, diced green chilies
1 tbsp. chili powder
1 1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. pepper
24 very thin lime slices
Chopped fresh cilantro or parsley
Stack tortillas. Cut into long thin strips. Arrange strips on sheet pan (18 x 13 inch). Bake at 400 degrees for 4 minutes or until crisp; set aside. In large saucepot, combine broths, corn, lima beans, red pepper, chilies, chili powder, garlic powder, cumin, and pepper. Heat to boiling. Reduce heat to low; simmer 10 minutes. Garnish each serving with lime slice and chopped cilantro. Makes 1 1/2 gallons; 24 (8 ounce) servings.