Traditional Chicken Tortilla Soup

• 2 boneless chicken breasts, cooked & cut into small chunks
• 32 ounces low sodium chicken broth
• 1 (15 ounce) can green enchilada sauce (I prefer Hatch brand)
• 1 (10 ounce) candiced tomatoes and green chilies
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can corn, drained excess liquid
• 12 cup yellow onion, chopped
• 1 12 cups sliced raw carrots
• 12 cup celery, chopped
• 2 fresh garlic cloves, chopped fine
• 12 teaspoon fresh coarse ground black pepper
• 13 cup cornstarch
• 3 tablespoons cold water

1. Stew chicken in half of the chicken broth for about 30 minuted or until cooked through.
2. Meanwhile, in a large crock pot combine the other can of chicken broth with the remaining ingredients except cornstarch & water.
3. Dice up the chicken and add to pot plus the broth the chicken was stewed inches Cook on high setting for 4 to 5 hours or until the veggies are tender.
4. To finish, mix cornstarch & water together & stir into the pot to thicken the soup slightly.Can be served with tortilla strips and sliced avocados if desired.

chicken breasts, chicken broth, green enchilada sauce, tomatoes, cream of celery soup, pinto beans, corn, yellow onion, carrots, celery, garlic, fresh coarse ground black pepper, cornstarch, cold water

Taken from www.food.com/recipe/traditional-chicken-tortilla-soup-448143 (may not work)