Chicken Tortilla Soup
1 pkg boneless skinless chicken breasts
12 oz Velveeta
1/2 to 1/3 cp shredded Colby/Monterey Jack Cheese
1 small stalk Celery
1 small onion chopped fine
2 Tbsp butter
2 Tbsp flour (to mix with 1/4 cp milk)
1/4 tsp pepper
1/2 tsp dry mustard
1/2 tsp dill weed
1/4 tsp rosemary crushed
1/2 cp or more picante sauce
jalapenos to taste
1/2 tsp pimentos
1 pkg flour tortillas
1 chopped tomato
parsley
1 chicken bouillon cube
condensed cream (optional)
sour cream (optional)

Fill 5 qt saucepan about 1/2 to 2/3 full with water. Add the whole pkg chicken. Bring to boil. Add celery, onions, butter, dill weed, dry mustard, rosemary and pepper. Allow to boil till chicken is done and veggies are tender. Then take out chicken and cut into very small pieces. Lower heat to warm. Add Velveeta, Colby-Monterey Jack and add 2 TBSp flour/milk mixture and repeat until desired thickness. Then add picante sauce, jalapenos and pimentos. For a richer chicken taste, add a bouillon cube; or for a richer creamy taste add some condensed cream. Cut flour tortillas into small squares and fry in oil. Top soup with fried tortillas, chopped tomatoes, shredded Colby-Monterey Jack cheese, parsley and sour cream if you want. This recipe makes alot!