Easy Chicken Tortilla Soup

• 4 boneless skinless chicken breast halves
• 1 diced onion
• 2 celery ribs, chopped
• 1 (17 ounce) can whole kernel corn, undrained
• 1 (17 ounce) can cream-style corn, undrained
• 1 (10 ounce) can Ro-Tel tomatoes, undrained
• 1 (10 1/2 ounce) can Campbell's nacho cheese soup
• 10 ounces water
• 2 tablespoons chili powder
• 18 teaspoon cumin
• Doritos
• 1 avocado, sliced
• 2 cups grated monterey jack and cheddar cheese blend

1. Chop chicken breast into bite sized pieces.
2. Place chicken, onion, and celery into a soup pot.
3. You can add a drizzle of oil if you prefer.
4. Saute chicken, onion and celery until chicken is done.
5. Add the 2 cans corn, soup, water, tomatoes, chili powder and cumin.
6. Mix well.
7. Bring to a boil.
8. Reduce heat to very low and simmer 30 - 45 minutes, stirring often to prevent sticking and burning.
9. To serve, place some doritos in a bowl, top with grated cheeses.
10. Pour soup over this, and top with avocado slices.

chicken, onion, celery, whole kernel corn, creamstyle corn, rotel tomatoes, cheese soup, water, chili powder, cumin, doritos, avocado, grated monterey

Taken from www.food.com/recipe/easy-chicken-tortilla-soup-295630 (may not work)