Tortilla Soup

The Preserve Ladies feasted on this wonderful soup at Terri Bill's house during Tamale Night on February 7, 2008.

This recipe serves 6 and can be doubled and tripled easily.

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, diced
1 1-1/2 ounce packet taco seasoning
1 (10 count) pkg. corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

1. Saute carrots, onions, celery garlic powder, salt and pepper in corn oil until tender.

2. Add chicken broth and bring to boil.

3. Add tomatoes, Rotel, taco seasoning, and chicken.

4. Cut tortillas into small pieces and add to broth mixture.

5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

7. Add milk and simmer for additional 10 minutes.

8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.

9. Garnish with shredded cheese and broken tortilla chips.