Kids Cook - Tortilla Soup

My daughter came home with a recipe she was very excited about making.  One of the summer camp theme weeks had been "kids cook" and they had researched recipes online and copied ones they wanted to try making into little construction paper cookbooks.  I don't know where she found the original recipe but it turned out excellent - although we did make a few substitutions based on what we already had on hand.  It has good spice but not too hot for kids.  It was easy for her to make - she used the mini food processor to dice the veggies herself.  Not a drop of this soup went to waste!


2 tbsp canola oil
1 cup diced carrots
1 cup diced onion
1 cup diced celery
1/2 tsp garlic salt
1/8 tsp pepper
1 box chicken stock
1 can Rotel tomatoes
1 15 oz. can diced tomatoes
5 corn tortillas torn into strips
1 cup shredded colby jack cheese
shredded or diced cooked chicken - I used leftover chicken breast from the night before and shredded about 3 of them into the soup

Start with a deep pot over medium-high heat with the canola oil in it.  Add carrots, onion and celery as you chop.  Add garlic salt and pepper.  Saute until softened.  Add about the chicken stock, Rotel tomatoes, diced tomatoes, and chicken and bring to a boil.  Add the tortilla strips and colby jack and stir in well.  Reduce heat, cover and simmer for about 20 minutes.  Serve topped with additional shredded cheese, a dollop of sour cream and crushed tortilla chips.