Chicken Tortilla Soup

1 14 oz. Can Chicken (you could also use a boiled, shredded chicken breast)
½ T Chili Powder
¼ t Cayenne Pepper
1 T Parsley
2 T Brown Sugar
¼ t Black Pepper
¼ t cumin
1 Can Chopped Green Chili (4.5 oz)
½ Onion, chopped

6 c water
2 T Chicken Bouillon granules
1 Carrot, chopped
1 Stalk Celery, chopped

6 Tortillas (6-inch)
Vegetable Oil
Shredded Cheese (Chihuahua, mozzarella, or cheddar)

1. Sauté first nine ingredients until onion is translucent (add oil if desired, but not usually necessary).
2. Add second four of ingredients and bring to a boil for about 20 minutes.
3. Heat oil over medium heat & fry tortillas on both sides.
4. Divide soup into bowls & top with hot tortilla & shredded cheese.