Chicken Tortilla Soup!

Ingredients:                                               

 1/2 bunch cilantro, chopped up (cut off and discard most of the stems)               

1 cup yellow onion, diced (+ 1/2 bunch green onions sliced)  

1/2 pkg. shredded carrots (about 1 cup)                                                 

2 sticks celery, sliced (optional)

1/4 tsp. minced garlic (or 1/4 tsp. garlic powder)                      

1/8 tsp. garlic salt                                                   

1/8 teaspoon pepper                                                  

2 tablespoons corn oil (I used Canola oil)                                                                 

4 (15 ounce) cans chicken broth (I use 10 C. water with 10  chicken bouillion cubes.)

1 (28 oz.) can Rotel, original, tomatoes w/ green chilies 

1 (15 oz.) can black beans, rinsed well and drained  

1 (15 oz.) corn                 

1 Tbsp. Chili powder

2 Tbsp. Cumin

1/8 tsp. Chipotle seasoning, optional

3 Bay leaves    

1 tsp. lime juice                                      

4-6 corn tortillas, broken or cut into small pieces (or 1/2 C. Masa Harina flour)

3-4 chicken breasts, boiled in chicken bouillion and shredded  (or Rotisserie chicken cut-up)          

1-2 avocados, diced                                      

1/2 c. milk, optional          

Garnish with:                                        

12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded

corn tortilla chips, broken into small pieces

Directions:

1. Saute carrots, onions, cilantro, celery in oil, garlic, salt and pepper in a little Canola oil until tender.
2. In a separate large pan, dilute 10 bouillion cubes in 10 cups of water; bring to boil; pour into Crock-pot.
3. To Crock-pot, add Rotel tomatoes, black beans, corn, seasonings, lime juice and cooked, shredded chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Cook on low heat for about 6 hours. It could be ready to eat in as little as 1 hour, but I like to cook it longer.
6. Add diced, fresh avocado (and milk, optional) into soup about 10 minutes before serving.
7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
8. Garnish with shredded Monterey Jack cheese, Sour cream and broken tortilla chips.