We're in the Southwest and Mexican food is almost always on the menu.This will stick to your ribs and is quick and easy. My family... two grown children with 10 grandkids love this and it will feed a crowd. Just double it if necessary. The flavor is even better the next day if there are any leftovers.
1Saute carrots, onion and celery in oil, garlic, salt.
2Add chicken broth and bring to boil.
3Add tomatoes and Rotel, taco seasoning and chicken. Cut tortillas into small pieces and add to broth mixture. Let boil about 20 minutes or until thoroughly incorporated. Reduce heat and add 8 oz cheese. Simmer for additional 10 minutes.
4Add milk and simmer for additional 10 minutes. If thicker soup is desired add more tortilla pieces. Garnish with cheese and tortilla chips