Chicken Tortilla Soup

I found this recipe while searching on the internet for tortilla soup recipes on Centsational Girl, a very cool blog with many ideas for decorating, crafts, cooking, and much more. I made it on a Sunday night when I had lots of time for prepping and simmering. It really was very easy to make, but it does need to simmer for 40 minutes, which was the longest part of the process. I adapted a few things and cut the recipe in half to make one dinner for the two of us and then there was one more bowl for my lunch the next day! You can add/subtract any of the ingredients to your taste which is the great thing about this soup. Patrick is not a fan of corn, so I left that out and I really didn't miss it.

4 chicken breasts, diced
1 packet of taco seasoning (I used Penzey's Bold Taco Seasoning, I also love McCormick)
1 Tbsp. vegetable oil
4 (14 oz.) cans chicken broth
1 Tbsp. red taco sauce
1 (4 oz.) can diced green chiles
1 (6 oz.) can tomato paste
3/4 tsp. ground cumin
14 oz. water
1 medium onion, chopped
1.5 cups diced carrot
1.5 cups diced celery
1.5 cups frozen corn
Toppings: Tortilla chips, avocado, hot sauce, shredded cheese, sour cream, etc.

1. Season the chicken with the taco seasoning and cook in a grill pan or non-stick skillet until cooked through. Set aside.
2. Heat oil in a dutch oven or stockpot over med-low heat and add onion, celery, carrot and chiles to the pot. Cook until soften, about 3-4 minutes.
3. Add chicken broth and water.
4. Add corn, tomato paste, taco sauce, and cumin. Bring to a boil, stirring frequently, then reduce to low. Add chicken.
5. Cook soup on low for 40 minutes. I also usually let soup sit for about 5 minutes or so in the pot to cool a bit before serving. Serve with your favorite toppings.

Serves 6.
1 serving=1 cup of soup