Chicken Tortilla Soup

Ingredients

• corn tortilla chips, broken into small pieces
• 12 ouncesmonterey jack cheese
• 1 cup milk
• 12 ounces chicken meat, poached, diced
• 1 (10 count) packages corn tortillas ( broken or cut into small pieces)
• 1 (1 1/4-1 1/2 ounce) packets taco seasoning
• 1 (10 ounce) cans tomatoes and chilies
• 1 (15 ounce) cans tomatoes, diced (optional)
• 4 (15 ounce) cans chicken broth
• 2 tablespoons corn oil
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 teaspoongarlic powder or 1 fresh diced garlic clove
• 1 cup onion, diced
• 1 cup celery
• 1 cup carrot, diced

Directions

1. Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and 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 occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
10. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
11. You can also use grilled chicken fajita meat for poached diced chicken.