Mexican: Tortilla Soup 18 by Recipe Cottage

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	Tortilla Soup 18

		Tortilla Soup 16 oz. (combined) diced carrots, onions, and celery 1/2 tsp Garlic Powder Salt and Pepper to taste 2 tablespoons corn oil 4 cans chicken broth 1 can diced tomatoes 1 can Rotel Diced Tomatoes with green chiles 6 oz. Taco seasoning packet (McCormick's) 1 12 ct. package of Yellow Corn Tortillas (see note) 8 oz. diced poached chicken meat or grilled chicken fajita meat 10 oz. milk 12 oz. Monterey Jack cheese (shredded) Corn tortilla chips broken into small pieces. Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour