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Chicken Tortilla Soup
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| 2 pounds | cooked chicken tenders |
| 1 medium | onion, chopped fine |
| 2 ribs | celery, chopped fine |
| 1 small | bell pepper, chopped fine |
| 3 cloves | garlic, chopped fine |
| 2 cans (15 ounce) | stewed tomatoes, chopped |
| 2 cans (10 ounce) | enchilada sauce |
| 2 cans (4 ounce) | chopped green chili peppers |
| 3 to 4 cans (14.5 ounce) | chicken broth |
| Garlic salt | |
| Chili powder | |
| Taco seasoning | |
| Sour cream | |
| Mexican blend cheese,grated | |
| Tortilla chips | |
Season chicken tenders with garlic salt and chili powder. Sprinkle lightly with taco seasoning and brown in skillet until done. Set aside to cool. In a crock pot add the onions, celery, bell pepper stirring after each addition. Add stewed tomatoes, enchilada sauce, green chilies mixing well. Add chopped chicken and add 2 to 3 cans of chicken broth or to a "soup" consistency. Cook for 6 to 8 hours. Once done, spoon into bowls and top with sour cream, cheese and crunched up tortilla chips.
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