Chicken Tortilla Soup

 I found this recipe on Food.com and changed just a few things to make it more "point friendly." It's surprisingly light and tasty! Mmmm....


Chicken Tortilla Soup

1 T. EVOO
1 cup carrots, diced
1 cup celery, diced
large onion, diced
1 T. garlic powder
1 tsp. salt
A few cranks of freshly ground black pepper
4 (14 oz) cans chicken broth + 1/3 c. for shredded chicken
1 (15 oz.) can diced tomatoes
2 (15 oz.) cans tomatoes with green chiles (mild or medium work well).
2 (1 1/4 oz.) packets taco seasoning.
10 small corn tortillas
1 lb. chicken breasts
2/3 cup thick and chunky salsa
1/2 cup reduced-fat mexican cheese
1 cup 1% milk
corn tortilla chips, broken into small pieces

To make shredded chicken: Place chicken breasts in slow cooker. Add 1/3 c. chicken broth, 2/3 cup thick salsa, and taco seasoning packet. Cook on low for 6 hours, then shred easily with fork.

Saute carrots, celery, and onion in EVOO until tender. Add salt, pepper, and garlic powder. Add chicken broth and bring mixture to a boil. Add tomatoes, taco seasoning packet, and chicken.

Stack tortillas, one on top of the other. Cut stack in half, then slice thin strips (about 1/4 inch
wide). Add to broth mixture. Boil 20 minutes until tortillas are well incorporated, stirring occasionally. Reduce heat to low, add cheese. Simmer another 10 min. Add milk, continue to simmer another 10 min. Top with shredded cheese, cilantro, sour cream, and crushed tortilla chips.