Chunky Mexican Chicken Soup

After an unexpected event this morning, I ended up home while the majority of the family gone to church.  I decided to make a tasty pot of soup for lunch.  I usually throw my soups together with ingredients I have on hand, so there really wasn't anything new today.  The response was so overwhelmingly positive, I had to share it with you.

Ingredients:

• 6 cups water or chicken broth
• 1 can or box of all natural cream of chicken soup ( I used this because I only had one cup worth of broth.)
• two cans of all natural chicken breast meat (About 2 cups.)
• 3-4 medium potatoes, cut into small cubes
• 2 stalks of celery, sliced
• 1 1/2 cups sliced carrots ( I used 8 of those tiny carrots left in the bag after all the big ones are used.)
• 1/2 chopped onion
• 2-3 cloves of garlic, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 - 2 tsp of salt, depending on whether you used broth or water, and how you like it
• 2 tsp dried cilantro
• 1 can diced green chilies

Combine all ingredients and allow to gently boil until potatoes and carrots are tender.  Serve with cheese and tortilla chips.

I hope you enjoy the recipe.  Don't forget to tell me how you like it.  Let me know if you made any changes and how it turned out.