Chicken Tortilla Soup – By Missy

2 (5 oz.) cans chicken breast
1/2 cup chopped onion
2 stalks sliced celery
1 (4 oz.) can diced green chilies
1/2 stick butter or margarine (I don’t use this much butter – I would use 2 T. or less)
2 (14 oz.) cans chicken broth
1 (10 oz.) can tomato soup
1 pkg. taco seasoning

Saute chicken, onion, chilies, and celery in butter. Add sauteed mixture and all remaining ingredients into a pan with chicken broth. Simmer 30 to 60 minutes.

Optional (I haven’t tried this): After soup has simmered, add 1/2 cup sour cream. To serve, fill soup bowls, sprinkle grated cheese and crumbled tortilla chips.

Makes about 6.5 cups.