MEXICAN SOUP

Also served in Belize and Guatemala. Serves 4 to 8 persons.

Oil for cooking
1 tsp. chopped onion (I use more)
1 large tomato, chopped
1 tsp. (or more) chopped parsley
Salt, if needed, and pepper
2 quarts soup stock (I used canned chicken broth, homemade is better.)
1 cup cooked spinach, chopped
10 tortillas (Or use 40 to 60 tortilla chips from bag)
1 cup white cheese as crumbly as possible (Queso Blanco, if available, or Jack Cheese)

Sauté the onion, tomato and parsley until the onion is tender. Add the soup stock and chopped spinach and bring to a boil. Drop in the tortillas, which have been quartered, or cut in strips, and lightly fried (Skip the quartering and frying if you use tortilla chips. You may want to break them in half.).

Serve in bowls and sprinkle on cheese at last minute.