Kendra's Chicken Enchilada Soup

3 carrots, peeled and cut into 2 inch pieces
3-4 stalks celery, cut into 2 inch pieces
1 onion, cut into 2 inch pieces
1 tsp granulated garlic
2 tsp salt
1/2 tsp pepper
1 4oz can chopped green chili
2 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1 pinch oregano
4 14oz cans of chicken broth
10 corn tortillas, torn into small pieces
1 14oz can crushed or petite diced tomatoes
3 poached chicken breasts, shredded or diced
1 14oz can red enchilada sauce
1 1/2 cups shredded monterey jack or cheddar cheese, plus more for garnishing
1 cup milk
crushed tortilla chips, for garnishing

Chop first 3 ingredients. Heat about 1 tbs of oil in large pot. Add vegetables and seasoning to pot. Saute until water evaporates and mixture just barely begins to brown. Add chilies and saute another 7 or 8 minutes. Add remaining spices and cook for another 5 or so minutes.

Add chicken broth and tortillas and bring to a boil. Let boil for about 15 minutes, until tortillas have broken up and are thoroughly incorporated. Stir frequently to prevent from sticking. Remove from heat and carefully blend with a hand blender (boat motor). Add chicken and tomatoes, then return to a boil, cook, stirring for another 10 to 15 minutes.

Reduce heat and add cheese and enchilada sauce. Simmer for another 10 minutes. Add milk and simmer again for 5 to 10 minutes. If thicker soup is desired, add more tortillas and let simmer until they are well incorporated.

Serve topped with shredded cheese and crushed tortilla chips.

Makes 8 good servings