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In a Dutch oven, combine the first five
ingredients; bring to a boil. Reduce heat; simmer
for 10 minutes, stirring occasionally.
Meanwhile, spread tortilla strips in a single
layer on a baking sheet. Bake at 400° 4-6 minutes
or until golden brown and crisp.
Stir cilantro into soup. Top servings with
tortilla strips. If desired, serve with additional
salsa. Yield- 8 servings
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