Chicken Tortilla Soup

• 1 cup Carrots, Diced (about 3)
• 1 cup Celery, Diced (about 3 Stalks)
• 1 cup Onion, Diced
• 1 clove Garlic, Minced
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 Tablespoons Oil
• 8 cups Chicken Broth
• 15 ounces, weight Can Diced Tomatoes
• 10 ounces, weight Can Rotel
• 1 package (1 Oz. Packet) Taco Seasoning
• 12 ounces, weight Chicken, Diced Or Shredded
• 10 whole Corn Tortillas
• 12 ounces, weight Monterey Jack Cheese, Shredded
• 1 cup Milk

1. In a large pot, saute carrots, celery, onions, garlic, salt and pepper in the oil.
2. Add the chicken broth and bring to a boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut tortillas into small pieces (I make them 1" square) and add to the pot.
5. Let boil for 20 minutes. Be sure to stir often or the tortillas will stick to the bottom.
6. Reduce heat and add the cheese. Simmer for 10 minutes.
7. Add milk and simmer for a final 10 minutes.
8. Enjoy!
9. Notes:
10. Visit the link above for step-by-step photos and how I make my own chicken and broth, as well as a recipe for making your own taco seasoning.
11. I don't recommend freezing this soup. It comes out with a very mushy consistency. That may be avoidable if you freeze it without the cheese and tortillas, though.

carrots, celery, onion, clove garlic, salt, pepper, oil, chicken broth, tomatoes, weight chicken, corn tortillas, weight monterey, milk

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-soup-3/ (may not work)