Chicken Tortilla Soup

Chicken Tortilla Soup

  • 3 pounds boneless, skinless chicken, cooked until done, and chopped into small bite-size pieces
  • 1 chopped large onion
  • 4 stalks finely-chopped celery
  • 6 cups chicken base or broth
  • 1 (15 oz.) can stewed, chopped tomatoes
  • 1 (15 oz.) can diced tomatoes
  • 2 cloves minced garlic
  • 2 (4 oz.) cans chopped, mild green chilies
  • 1 package taco seasoning mix
  • one cup sour cream

Add all ingredients into a crockpot except sour cream, which is added just before serving. Cook on high for one hour and reduce to low for the last two hours Serve with chunky salsa, tortilla chips and shredded co-jack cheese, or one of your personal favorite cheeses. It warms you to the bone on those chilly nights.

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