|Corn tortillas||3 , cut into thin strips|
|Chicken broth||4 Cup (64 tbs) (Freshly Made, Canned, Or Made From Chicken Stock Concentrate)|
|Tomato||1 Medium, chopped|
|Green onions||4 , chopped with part of the tops|
|Grated parmesan cheese||1 Tablespoon|
Saute the tortilla strips until crisp in a wide frying pan containing about 1/8 inch hot salad oil.
Drain strips on paper towels.
Bring to a boil the chicken stock with the chopped tomato and onion and the tortilla strips.
Simmer slowly 15 or 20 minutes.
Top each serving with grated Parmesan cheese.