chicken Tortilla Soup
1 cuP carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil (I wld leave out or use Olive oil)
4 (15 ounce) cans chicken broth
1 (15 ounce) cans tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas
(broken or cut into small pieces)
**You could leave these out or use baked chips
12 ounces chicken meat, poached, diced
1 cup milk (1 or 2%)
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded (weight watchers or reduced fat cheese)
corn tortilla chips, broken into small pieces
Directions:
Add chicken broth and bring to boil
Add tomatoes, Rotel, taco seasoning, and chicken.
Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.Add milk and simmer for additional 10 minutes