Shelly's Recipe

FIESTA CHICKEN SOUP

Category: Soups

3 (2 1/2 - 3 lb) chicken, cook in water with pepper. 1 celery rib and 1 quartered onion
3 dozen corn tortillas
1 (4 oz) can chopped green chilies
1 medium bunch parsley, chopped
4 large tomatoes, cored and finely chopped
1 large onion, chopped
2 lb American cheese, shredded
1/2 lb Colby cheese, shredded
1/4 tsp cayenne pepper
Salt and pepper, to taste
Paprika

Preheat oven to 350. Cook chicken until tender; cool and remove meat. Save broth. Cut tortillas into 1/2 inch strips and fry lightly. Drain.

Line 2 (3 quart) casserole dishes with a layer of tortilla strips.

Combine next 7 ingredients in a large bowl and mix thoroughly. Add chicken whish has been cut into bite-sized pieces.

Alternate chicken mixture with tortilla strips, ending by sprinkling top with shredded cheese. Sprinkle with paprika. Add chicken broth almost to top of casserole dish. Cook 30-45 minutes until casseroles bubble and cheese melts.