The best tortilla soup.

Okay i have tried tons of tortilla soups, and they always just end up like glorified chicken broth with tomatoes. This is the real mcCoy guys. It tastes soooo good!

Ingredients

• 1 cup carrot, diced
• 3/4 cup celery, chopped
• 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 corn oil

• 4 (15 ounce) cans chicken broth (i just used 2-32oz boxes)

• 1 (15 ounce) can tomatoes, diced

• 1 (10 ounce) can Rotel tomatoes & chilies, diced

• 2 (1 ounce) packets taco seasoning, I use McCormicks

• 1 (10 count) package corn tortillas (broken or cut into small pieces) (start with about 8 tortillas add 10 for thicker soup)
• 3 chicken breasts, diced or shredded (sprinkle with seasoned salt and drizzle olive oil, then bake 350 for 30-35 minutes. If chicken is still pink its okay it ill cook in soup)
• 1 cup milk
• 12 ounces monterey jack cheese or Mexican blend cheese, shredded
• 2 avocados, diced and sprinkle on top of individual servings
• Sour cream
• corn tortilla chips, broken into small pieces

Directions

1. 1

   Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.

2. 2

   Add chicken broth and bring to boil.

3. 3

   Add tomatoes, Rotel, taco seasoning, and chicken.

4. 4

   Cut Tortillas into small pieces and add to broth mixture.

5. 5

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

6. 6

   Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

7. 7

   Add milk and simmer for additional 10 minutes.

8. 8

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

9. 9

   Garnish with shredded cheese, sour cream and broken tortilla chips