Chicken Tortilla Soup
 
By: Donna High

This is the recipe my mom created to try to "Copycat" the Chicken Tortilla Soup from The Cooker

Chicken Tortilla Soup

2 or 3 large boneless skinless chicken breasts
Boil together with 4 to 5 cups water and 3/4 teaspoon salt
(If it boils down, add more water.) Use a large pot so you’ll have room to add all soup ingredients later. Pull apart cooked chicken.

In medium skillet, saute the following in small amount of olive oil for about 6 min.:
1 medium onion chopped
2 stalks celery chopped
2 cloves fresh garlic--minced

Add sauteed ingredients to broth in soup pot along with the following:
1/2 regular sized can crushed tomatoes (DO NOT use whole can!)
1 can REGULAR Ro-Tel (original diced)
2 cans Cream of Chicken soup
2 tsp. Chili Powder -- 3 slices of American cheese
Juice of one lime--2 to 3 TBSP -- - Add pulled chicken and 3/4 cup crushed Tortilla chips (This gives it the special flavor!) Heat for 30 min.
Top with sour cream, chopped avocado, & more crushed tortilla chips to taste. (I get the tortilla strips from salad aisle in grocery next to croutons.)