Chicken Tortilla Soup

Serves: 8

1 cup of diced carrots

1 cup diced celery

1 cup onion, diced

1/2 teaspoon garlic powder or 1 fresh diced garlic clove

1/8 teaspoon salt

1/4 teaspoon pepper

2 tablespoons vegetable oil

5 cans of chicken broth (15 ounce can)

1 can diced tomatoes (15 ounce can)

1 can Rotel tomatoes & chilies (10 ounce can)

1 package of taco seasoning (McCormick or such)

1 package of 10 ct corn tortillas (broken or cut into small pieces)

12 oz chicken meat, cooked & diced/shredded

 1 cup milk

12 oz Monterey jack cheese or Mexican Blend cheese shredded

Corn tortilla chips

Garnish with sour cream, avocado slices, cheese

Directions

1. Sauté carrots, onions, celery in oil with garlic, Salt & pepper until tender

2. Add chicken broth & boil

3. Add tomatoes, Rotel, taco seasoning, & chicken

4. Cut tortillas into small pieces and add to broth mixture

5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring to keep from sticking

6. Reduce heat & add 8 oz of cheese. Simmer additional 10 minutes.

7. Add milk and simmer for another 10 minutes.

8. If thicker soup is desired, add more diced tortillas and let in incorporate into soup.