Tortilla Soup

1 ½ to 2 cups diced chicken

1 Medium onion chopped

2 cloves garlic minced

2 stalks celery

1 4-ounce can green chilies

1 green pepper chopped (red and yellow are good too.)

½ to ¾ cup carrots shredded or chopped

½ to ¾ cup corn

1 tablespoon chili powder

Dash of ground red pepper

Add chicken broth to cover ingredients about 8 cups (if using bouillon cubes add 1 cube for every 1 ½ to 2 cups water)

--Brown chicken in pan or use already cooked chicken. Add onion, garlic and celery cook until onion is transparent. Add all other vegetables and liquid cook until veggies are fork tender.

Top soup with:

Cheddar cheese shredded

Sour cream

Tomato chopped to top with or 1 can diced tomatoes in soup

Tortilla chips



squeeze fresh lime juice on top