Creamy Chicken Tortilla Soup

This is a recipe I came up with after having a Mexican food craving on a cold winter day... a BIG hit with the family, my 3 yr old loves it and my hubby adds some roasted jalapenos to turn up the heat!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  cup carrot (chopped small)
• 1  cup red bell pepper (chopped small)
• 1  cup yellow onion (chopped small)
• 2  tablespoons minced garlic cloves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons olive oil
• 1 (26 ounce)  chicken stock (I use Swanson's brand)
• 1 (15 ounce) can diced tomatoes (undrained and chopped smaller)
•  taco seasoning
• 2  large chicken breasts (poached and chopped small)
• 1  cup milk
• 1 (12 ounce) package  Mexican blend cheese (shredded)
• 1  cup corn tortilla chips (crumbs)

Directions

1. In a large soup pan combine first seven ingredients on med-low heat about 10 minute until veggies are tender. ( I use a food processor to chop all veggies and chicken down to size saves on time.).
2. Add chicken stock to mixture and bring to a boil.
3. Add tomatoes, taco seasoning, chicken. Reduce heat to a simmer, stirring occasionally for 10-15 minutes.
4. Add milk, 8 oz. of shredded cheese, simmer about 5 minutes.
5. Add corn tortilla chips last right before serving.
6. Top with remaining cheese, sliced avocado and a dollop of sour cream (optional).