Chicken Tortilla Soup

INGREDIENTS

• 1 Chicken Boiled, deboned, save the broth (may use package of breasts)
• 6 stalks of celery
• 2 cans of Rotel
• 2 cans of corn
• 2 large onions
• 4 oz. can of green chilies
• cilantro
• grated cheese
• tortilla chips

DIRECTIONS

1. I boil my chicken with onion powder, pepper and salt. If using breasts only, I usually add some chicken bouillon for a richer broth. Debone the chicken when done and strain the broth back into a large soup pot. Need about 6 cups of broth.

2. Chop the celery and onion in blender or processor. Add to broth and cook for about 15 minutes. Add Rotel, chilies and corn. Let cook another 30 minutes then add chopped chicken. If you like it hotter with pepper, add chopped jalapenos with the celery and onion, or serve hot salsa with it and let each person add to their desired taste!

3. Ladle soup into bowls, sprinkle cilantro on top along with grated cheddar (or your choice) and serve with tortilla strips or chips. Optional: Add slices of avacado.