Chicken Tortilla Soup: 1cup 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 4 (15 ounce) cans chicken broth 1 (15 ounce) can tomatoes, diced (optional) 1 (10 ounce) can Rotel tomatoes & chilies, diced 1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks 1 (10 count) package corn tortillas (broken or cut into small pieces) 12 ounces chicken meat, poached, diced 1 cup milk 12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded corn tortilla chips, broken into small pieces
 Directions: 1Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender. 2Add chicken broth and bring to boil. 3Add tomatoes, Rotel, taco seasoning, and chicken. 4Cut Tortillas into small pieces and add to broth mixture. 5Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. 6Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. 7Add milk and simmer for additional 10 minutes. 8If thicker soup is desired, add more diced tortillas and let incorporate into soup. 9Garnish with shredded cheese and broken tortilla chips. 10Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour. 11You can also use grilled chicken fajita meat for poached diced chicken.