Crazy Good Chicken Tortilla Soup
2 tablespoons vegetable oil
1 cup carrots, diced
1 cup celery, diced
1 cup onions, diced
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
4 (14 ounce) cans chicken broth
1 (15 ounce) cans diced tomatoes
1 (15 ounce) cans Ro-Tel tomatoes, diced
1 (1 1/4 ounce) packets taco seasoning
10 small soft corn tortillas
12 ounces cooked chicken, shredded or diced
8 ounces shredded monterey jack cheese, divided
1 cup milk
corn tortilla chips, broken into small pieces
Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender. Add to crock pot.
Add chicken broth, tomatoes, Ro-tel tomatoes, taco seasoning, milk and chicken.
Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
Cook on low 3-4 hours.
Before serving, add 6 oz cheese and let melt.
Serve with shredded cheese and corn tortilla chips on top. Throwing some avocado on top is never a bad thing.