Well here is a recipe I tried today from Recipezaar(my favorite place). I adapted it for the Crockpot and it turned out wonderful. I will copy the recipe in and put my changes in red.


Tortilla Soup II Recipe #4627
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant. (modified, of course, to suit my tastes) by Eddie Shipman 6 servings 1 hour

8 ounces carrots, diced
8 ounces celery
8 ounces onions I used dry minced onions, quite a few good shakes
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil I omitted because of Crockpot
4 cans chicken broth 3 cans for me
1 can tomatoes, diced
2 cans 1 can Rotel tomatoes & chilies, Diced Omitted
1 (1.25-1 1/2 ounce) packet taco seasoning Used homemade
1 (10 count) package corn tortillas, broken into small pieces Corn tortilla chips
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded Cheddar
corn tortilla chips, broken into small pieces

1. Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
10. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth.
11. Mixing thoroughly into broth.
12. If thicker soup is desired, add more masa flour