2cupschickenchopped or shredded (rotisserie works really well)
1teaspoononion powder
¼teaspoongarlic powder
1teaspoonsalt
½teaspoonpepper
2large flour tortillas
1cupmilk
Instructions
Place the chicken broth into a large heavy bottom pot like a dutch oven and turn the heat on to medium.
Whisk in the cream of chicken soup and the cream of celery soup. Allow this mixture to simmer for 10 minutes.
Stir in the frozen carrots, chicken, onion powder, garlic, salt, and pepper. Bring this to a boil.
Cut the tortillas into 1” squares, using a pizza cutter or knife.
Carefully add the tortillas to the soup. Gently press them down but do not stir vigorously as they will tear.
Bring the mixture to a boil again, then reduce heat, and allow to simmer for 15 minutes.
Remove from the heat, gently stir in the milk, and allow cool for 10-15 minutes before serving.
Notes
Place leftovers in an airtight container and store them in the fridge for up to 5 days. Or you may store it in the freezer for up to 2 months (freezer bags work well for this).