Tortilla Soup

This is actually our White Chicken Chili Soup recipe, but I add homemade tortillas to it and it is wonderful! It may be a little spicy for some so you may need to alter some of the recipe to suit your own tastes. This is an awesome recipe to use throughout fall or winter because it is different from so many other soups but is still something warm for the cold days.

3 15oz cans great northern beans, drained
2 1/2 cups chopped or shredded cooked chicken, or you can boil chicken and use that along with the real chicken broth
1 cup chopped onion
1 1/2 cups chopped green pepper
1/2 can chili peppers (4oz), I use real ones, diced.
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp dried oregano
3 1/2 cups chicken broth
1 (10.5oz) can cream of chicken
1 (10.5oz) can cream of celery
1 (10oz) can diced tomatoes with green chili's

In a large crock pot, combine beans, chicken, onion, green pepper, chili peppers, garlic, cumin, chili powder, and oregano. Stir in chicken broth, cream of chicken, cream of celery and tomatoes with green chili's.
Cover, cook on low heat for 8 to 10 hours, or high heat for 4 to 5 hours.

Ladle soup into bowls. Top each serving with some cheese and tortilla chips.

To make the Tortillas or Tortilla Chips, just use this recipe. 
For the Tortilla Chips, you can use this recipe but when you roll out the dough for a tortilla, you can cut it into strips and then bake on 400F until crisp, all the way through. So that they can be broken up and put on top of your soup with cheese.