Instructions: In a soup or stock pot, melt the margarine and add the next seven ingredients. Saute until the chicken is cooked, the veggies are tender and the onion transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips.

Makes about 3 1/2 quarts.

NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in jars at supermarkets. The 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas

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