Tortilla Mexican Soup

contributed by Sharon Brening

Chicken or Turkey, cooked & diced

4 cans broth

1 can tomatoes with green chilies

½ onion, chopped and sautéed

2 cloves garlic-minced

½ carrot, diced

1 clump parsley

1 bay leaf

1 t. cumin

1 t. oregano

2 t. chili powder

3 handfulls shell pasta, prepared per package directions, drained, set aside

Simmer all ingredients together until nicely blended and heated through

Minutes before serving add ½ t .cilantro and juice of 1 lime

Serve with a dollop of sour cream and tortilla strips.

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