Tortilla Soup With Chicken & Veggies

Ingredients

• 1 1/2 cups celery, sliced (include the leaves)
• 6 fresh garlic cloves, diced
• 1 cup carrot, diced
• 1 medium red onion, diced
• 1 medium yellow onion, diced
• 1 tablespoon olive oil

• 1 (49 1/2 ounce) can chicken broth (I used Swanson)

• 1 (10 ounce) can Rotel tomatoes & chilies

• 1 (15 ounce) can diced tomatoes with jalapenos (I used S&W)

• 1 (3 7/8 ounce) can sliced ripe olives
• 1 cup black beans
• 1 cup corn

• 1 (1-1 1/2 ounce) package taco seasoning
• 1 lb chicken, cooked and cut into small pieces

• 1 (8-10 count) package corn tortillas, torn (I used a corn or wheat blend, they are soft and delicious)
• 1 lime, juice of
• 8 ounces monterey jack pepper cheese, shredded
• corn tortilla chips, crumbled

Directions

1. 1

   Start off by stir-frying the first five ingredients in the olive oil.

2. 2

   Add the chicken broth and bring to a boil.

3. 3

   Reduce heat and add the Rotel, tomatoes, olives, black beans and corn.

4. 4

   Stir in the taco seasoning.

5. 5

   Add the cooked chicken, making sure the pieces aren’t too big.

6. 6

   Add the cut tortillas while stirring.

7. 7

   Relax while simmering the soup for 10-20 minutes.

8. 8

   Serve the soup in bowls, topped with the shredded cheese and crumbled chips. For extra flair, place some sliced avocados, cilantro leaves, and/or tomato slices on the top.