Creamy Chicken Tortilla Soup

• 1 cup carrot (chopped small)
• 1 cup red bell pepper (chopped small)
• 1 cup yellow onion (chopped small)
• 2 tablespoons minced garlic cloves
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons olive oil
• 1 (26 ounce) chicken stock (I use Swanson's brand)
• 1 (15 ounce) can diced tomatoes (undrained and chopped smaller)
• taco seasoning
• 2 large chicken breasts (poached and chopped small)
• 1 cup milk
• 1 (12 ounce) package Mexican blend cheese (shredded)
• 1 cup corn tortilla chips (crumbs)

1. In a large soup pan combine first seven ingredients on med-low heat about 10 minute until veggies are tender.
2. ( I use a food processor to chop all veggies and chicken down to size saves on time.
3. ).
4. Add chicken stock to mixture and bring to a boil.
5. Add tomatoes, taco seasoning, chicken.
6. Reduce heat to a simmer, stirring occasionally for 10-15 minutes.
7. Add milk, 8 oz.
8. of shredded cheese, simmer about 5 minutes.
9. Add corn tortilla chips last right before serving.
10. Top with remaining cheese, sliced avocado and a dollop of sour cream (optional).

carrot, red bell pepper, yellow onion, garlic, salt, pepper, olive oil, chicken, tomatoes, taco, chicken breasts, milk, blend cheese, corn tortilla chips

Taken from www.food.com/recipe/creamy-chicken-tortilla-soup-349211 (may not work)