I made this the other day, and it came out really good. I used Masa Harina in place of the corn tortillas just because I had it on hand, but fresh corn tortillas work just as well.
1 cup diced carrots
1 cup diced celery
1 cup diced onions
1/2 teaspoon garlic powder or 1 diced garlic clove
1/4 teaspoon ground black pepper
2 tablespoons oil
8 cups chicken broth
1 can (15 oz) diced tomatoes
1 can (10 oz) Rotel tomatoes (mild or hot)
1 packet taco seasoning
10 corn tortillas cut into small pieces (or 1 cup masa flour)
1 pound chicken, cut into chunks
1/2 cup milk
12 oz shredded Monterrey Jack or Mexican blend cheese
Corn tortilla chips
Saute carrots, onions and celery in oil until tender. Add garlic and ground black pepper, and saute for a couple of minutes. Add chicken broth and bring to boil. Add diced tomatoes, Rotel tomatoes, taco seasoning and chicken. Cut corn tortillas into small pieces and add to broth mixture. Bring to a boil, then reduce heat to medium low and cook for 20 minutes, stirring occasionally to keep from sticking. Add 8 ounces of the cheese. Simmer an additional 10 minutes. Add milk and simmer for 10 minutes. If thicker soup is desired, add more diced tortillas and let blend into soup. Garnish with shredded cheese and broken tortilla chips.
Optional substitution: 1 cup Masa Harina (masa flour) instead of the 10 corn tortillas. Gradually add masa flour, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.