1 cup diced carrot 1 cup diced celery 2 tbsp. oil 1 tsp. minced garlic 1/8 tsp. salt 1/4 tsp. pepper 4 cans chicken broth 1 can diced tomatoes 1 can rotel 1 packet taco seasoning 1.5 lbs. chicken breasts, cooked and diced 8-10 corn tortillas, cut into thin strips 12 ox Monterey jack cheese, divided 1 cup milk

Saute carrots, onions and celery in oil until tender. Add garlic, salt and pepper. Add chicken brother; bring to a boil Add tomatoes, rotel, taco seasoning and chicken. Cut tortillas into small pieces; add to broth. Let boil 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat; add 8 oz of cheese. Simmer 10 minutes. Add milk; simmer another 10 minutes. Garnish with extra cheese and crushed tortilla chips.