Great Soups: Tortilla Soup

Tortilla Soup

2 tablespoons vegetable oil

1 cup diced carrots

1 cup diced celery

1 cup diced onions

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon pepper

4 (14-ounce) cans chicken broth

1 (15-ounce) can diced tomatoes

1 (15-ounce) can Ro-Tel tomatoes, diced

1 (1.25-ounce) packet taco seasoning

10 small soft corn tortillas

12 ounces cooked chicken, shredded or diced

8 ounces shredded Monterey jack cheese, divided

1 cup milk

Corn tortilla chips, broken into small pieces

In a soup pot or large saucepan, heat oil over medium-high heat and saute carrots, celery and onions until tender. Add salt, pepper, garlic powder and chicken broth and bring to a boil. Stir in the tomatoes, Ro-tel tomatoes, taco seasoning and chicken.

Cut soft tortillas into small pieces and add to the broth mixture. Start with 6 to 8 tortillas and add more if you would like a thicker soup. Let boil for 20 minutes or until tortillas are incorporated into the soup. Stir occasionally to keep the soup from sticking as it thickens.

Reduce heat to low and add 6 ounces of cheese. Simmer 10 minutes. Add milk and simmer for another 10 minutes.

Serve with shredded cheese and corn tortilla chips on top.