Tortilla Soup

brought by Anne Leymaster

6 chicken breasts
1 onion, cut in half
4-5 celery tops (with leaves, that is where there flavor is)
salt and pepper to taste
1-2 cans chicken broth and a few cups of water (enough to cover veggies and chicken)

Put in crock-pot, cook for 5-6 hours

When the meat is tender enough to shred remove onion halves and celery from broth and throw away. Shred chicken.

Add to crock-pot:
1 bunch green onions (white and green parts)
1 handful  cilantro, finely chopped
6 drops tabasco sauce
1 small jar of red taco sauce

Stir and cook in crock-pot for 20 minutes. Serve with tomatoes, avocados, cheese and corn tortilla strips.

To make corn tortilla strips:

cut corn tortilla into strips with a pizza cutter. Put on jellyroll pan and cook 350º until crispy.