Tortilla Soup With Chicken & Veggies

• 1 12 cups celery, sliced (include the leaves)
• 6 fresh garlic cloves, diced
• 1 cup carrot, diced
• 1 medium red onion, diced
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 (49 1/2 ounce) can chicken broth (I used Swanson)
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (15 ounce) can diced tomatoes with jalapenos (I used S&W)
• 1 (3 7/8 ounce) can sliced ripe olives
• 1 cup black beans
• 1 cup corn
• 1 (1 -1 1/2 ounce) package taco seasoning
• 1 lb chicken, cooked and cut into small pieces
• 1 (8 -10 count) package corn tortillas, torn (I used a corn or wheat blend, they are soft and delicious)
• 1 lime, juice of
• 8 ounces monterey jack pepper cheese, shredded
• corn tortilla chips, crumbled

1. Start off by stir-frying the first five ingredients in the olive oil.
2. Add the chicken broth and bring to a boil.
3. Reduce heat and add the Rotel, tomatoes, olives, black beans and corn.
4. Stir in the taco seasoning.
5. Add the cooked chicken, making sure the pieces arent too big.
6. Add the cut tortillas while stirring.
7. Relax while simmering the soup for 10-20 minutes.
8. Serve the soup in bowls, topped with the shredded cheese and crumbled chips.
9. For extra flair, place some sliced avocados, cilantro leaves, and/or tomato slices on the top.

celery, garlic, carrot, red onion, yellow onion, olive oil, chicken broth, tomatoes, tomatoes, olives, black beans, corn, taco seasoning, chicken, corn tortillas, lime, pepper cheese, corn tortilla chips

Taken from www.food.com/recipe/tortilla-soup-with-chicken-veggies-395096 (may not work)