Old Republic Inn Tortilla Soup

Greetings from Allamuchy, NJ. I have a recipe for Tortilla soup that I’ve used for years and it is always a huge hit. I got it from a restaurant in Kerrville, TX. They give you recipes for anything they prepare (kind of
strange, I know), but here it is:

• 3 or 4 chicken breasts (boiled and chopped into pieces) , or you can use a
  whole chicken
• 3 qts. enriched chicken broth (to enrich the broth, boil chicken in water,
  and reserve the broth, then add bouillon to it) – I add one small jar of the
  chicken bouillon granules
• 2 cups cut celery
• 1 can Rotel tomatoes with green chiles (chopped)
• 2 tsp. cumino (cumin)
• 1 tsp. oregano
• 2 bay leaves
• 16 oz. canned tomatoes (with juice) (chopped)
• 1 small can green chiles (chopped)
• 4 gloves garlic (crushed)
• 2 tsp. chili powder
• 1 tsp. sweet basil
• 1/2 tsp. black pepper
• 1-1/2 pkg of corn or flour tortillas, cut into strips
• 4 Tbls. Honey (this is the secret ingredient – it totally enhances the
  flavor)
• cilantro to taste
• Monterey Jack or cheddar cheese (grated)

Fry tortilla strips hot oil until crisp, drain on paper towels.

Combine all other ingredients, except honey and cheese; bring to a boil and
simmer about 45 minutes. Just before serving, stir in honey.

To serve:

Fill bowl with tortilla strips, add soup, then top with grated cheese.

Yields one gallon or more.

Submitted by HBHW Reader Jo Ann M.