2 tablespoons vegetable oil
1 cup carrots, diced
1 cup celery, diced
1 cup onions, diced
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
4 (14 ounce) cans chicken broth
1 (15 ounce) cans diced tomatoes
1 (15 ounce) cans Ro-Tel tomatoes, diced
1 (1 1/4 ounce) packets taco seasoning
10 small soft corn tortillas
12 ounces cooked chicken, shredded or diced
8 ounces shredded Monterrey jack cheese or cheddar cheese
1 cup milk
corn tortilla chips, broken into small pieces
Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
Add chicken broth and milk and bring to a boil.
Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
Cut soft tortillas into small pieces and add to the broth mixture. (If you want a smoother soup, run the tortillas through the food processor with a little chicken broth before adding them to the soup.)
Let boil for 20 minutes or until tortillas are incorporated into the soup.
Stir occasionally to keep the soup from sticking as it thickens.
Top with cheese and diced avocado.
This soup is similar to Houstons Restaurant, but I think it needs to be creamier to be more like Houstons. I am thinking heavy cream instead of milk would help. Also, it might help to thicken it with a little masa flour roux.