Tortilla Soup

Ingredients:

• 6 corn tortillas (I use stale ones up this way)
• oil for frying
• 1 small onion, chopped (1/2 cup)
• 2-4 cloves chopped garlic
• oil
• 1 medium jalapeño chile, seeded, veins removed, chopped
• 4 cups veggie or unchicken broth
• 1 can diced tomatoes, undrained
• 1 1/2 cups cooked TSP "chicken" chunks
• salt and pepper to taste
• Garnish:
• avocado chunks
• chopped fresh cilantro and/or green onions
• Tofutti sour cream
• chopped black olives

Directions:

Cut tortillas into short strips (I cut each tortilla in half, then into strips) and fry in 3-4 batches. Use enough oil to cover the bottom of the pan, but not enough to make them greasy. Drain on paper towels and set aside to cool.

Lightly sautee onion and garlic in the bottom of a large pot. Add all other ingredients and simmer. Consider adding spices (cumin, crushed red pepper, chili powder) if it isn't spicy enough for you.

Place tortilla strips into four bowls. Spoon soup over them and garnish as desired using the suggestions above or anything else that sounds good.

Additions: corn, beans, leftover rice or pasta, carrots, celery, bell peppers