Yummy Dinner

I made this chicken tortilla soup recipe tonight, and I have to say not only was it the best tortilla soup I've ever had, it is probably the best soup I've ever made. Of course, I couldn't make the recipe as originally stated, so here is the Amy-ized version. The original version is found on recipezaar.com. I hope that you'll try it.

Chicken Tortilla Soup

SERVES 8
1 cup carrot, diced
1 cup celery , diced
1 cup onion, diced
1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
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 (1.25-1 1/2 ounce) packet taco seasoning
8 corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
sliced avocados, to garnish
sour cream, to garnish

1. Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender (about 10 minutes).
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken. (I let this simmer for 1 hour b/cz I had the time).
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 4-8 oz. cheese. Simmer for additional 10 minutes.
7. 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, broken tortilla chips, avocado, and sour cream