Chicken Tortilla Soup

With the birth of our little girl Elle lots of friends have been bringing us dinner as we settle into our new family of 4 now. Our friends Ben and Katie brought us this awesome Chicken Tortilla Soup (sorry vegans) which is just amazing! I made it last night and it is so easy and delish! The recipe actually came from an old co-worker (thanks Nini) of mine and she has amazing recipes on her website. Everyone should make this...especially during this weather!

Nini's Tortilla Soup*
3 boneless skinless chicken breasts, cooked and cubed*
1 Cup carrots, diced*
1 Cup celery, diced*
1 white onion, diced*
1/2 tsp. garlic powder*
1 tsp. salt*
1 tsp. black pepper*
2 Tbsp. Vegetable oil*
40 ozs. chicken broth (I use low sodium - 1 1/2 boxes, amount can vary upon how runny you like your soup)*
1 can whole kernel corn, drained*
1 can black beans, drained*
1 can diced tomatoes*
1 can Rotel tomatoes and chilies (I use mild)*
1 1.25 oz. packet of normal taco seasoning*
5-6 corn tortillas, cut into small squares*
1 Cup of milk*
8 ozs. Monterey Jack cheese

Directions: Cook chicken, (either bake in oven for 35 minutes or boil for 10 minutes) and cube.In large soup pot, heat oil over medium high heat. Saute onion, carrots, celery, garlic powder, salt and pepper until tender (approx. 3-4 minutes).

Add chicken broth and bring to a boil. Add tomatoes, Rotel tomatoes, corn, black beans, taco seasoning and chicken.Cut corn tortillas into little squares and add to pot. Let boil/simmer uncovered for 20 minutes or until tortillas are completely incorporated into soup (they will melt into the soup and thicken it up a bit). Stir occasionally to avoid sticking to the bottom. *For thicker soup add more tortillas*Reduce heat and add shredded cheese. Simmer for 10 minutes, stirring often. Add milk and simmer for additional 10 minutes.Serve with sour cream, avocados, shredded cheese or broken up tortilla chips on top! ENJOY!