This is an easy and delicious way to make chicken tortilla soup.  I love to top it with sour cream, cheese and tortilla strips (flour tortilla that has been cut into strips and then deep fried. So quick and easy and so good!

1 whole chicken boiled, deboned and cut up.  (Reserve 3-4 cups of the broth cooked down.)

(You can use 3-4 chicken breast with 3-4 cans of low sodium chicken broth too)

1 cup each of diced carrots, celery and onion.  (Mirepoix)

1 T olive oil

1 package of taco soup mix

1 can Rotel brand tomatoes (diced tomatoes and 1 sm can of green chilies will also work)

FOR SERVING: Sour cream, cheese and tortilla strips.

In 2 quart or larger saucepan saute the mirepoix in the olive oil until onions turn clear and add chicken stock and remaining ingredients.   Bring all to a boil and simmer for about 20 minutes until flavors are well blended.  Season with salt and pepper to taste.  Right before serving stir in 1 T of sour cream.  Serve in bowl with a  dollop of sour cream, cheese and tortilla chips.

If you like it spicy top with a spoonful of your favorite salsa.