Sopa De Tortilla

1 3 lb. chicken, cut up

4 qts. water

1 t. celery seed

1 t. black peppercorns

1 whole clove garlic

2 C. tomatoes, pureed

1 green pepper, cut in 1-inch cubes

3 sprigs cilantro

1/3 C. raw rice

1 clove garlic, minced

1 C. onion, chopped

1 T. cumin

1 T. chili powder

1 10-oz. can corn

4 sprigs minced parsley

Tortilla chips

Cheddar cheese, grated

Place chicken, water, celery seed and peppercorns in a large saucepan. Bring to boil. Cover and simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Cool. Bone chicken and cut into 1-inch pieces. Set aside. Strain broth and return it to the saucepan.

To the broth in the saucepan, add tomatoes, green pepper, cilantro, rice, garlic, onion, cumin and chili powder. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

Add corn. Season to taste with salt. Add reserved chicken meat and parsley.

To serve, spoon soup into tureen (or bowls). Top with tortilla chips and shredded Cheddar cheese. Place under broiler, until cheese melts.