Chuy’s Copycat Tortilla Soup

1 TBS olive oil

1/2 bag frozen chopped onion

5-6 celery stalks diced

1/2 bag matchstick carrots

3 jalapeños seeded and minced

2 heaping teas minced garlic

8 cups chicken broth

3 cubes of chicken bouillon

1 cup frozen corn (when you want less carbs leave this out but add 2 packets of truvia because the corn adds sweetness)

4 heaping teas cumin

3 teas salt

1 teas pepper

1 teas chili powder

garlic powder and onion powder to taste

1 can diced tomatoes with green chilies

4 large chicken breasts thawed (you can use frozen just be sure to use one or two cups less chicken broth)

2 limes juiced

1 bunch of cilantro leaves chopped

Garnish with diced avocado, monterey jack or pepper jack cheese, crushed tortilla chips

Place oil in bottom of crock pot. Top with onions and carrots and then place the chicken on top. Add all remaining ingredients. Cook on high for 4 hours. Remove chicken from crock pot and shred then add back to crock pot and stir. Garnish and serve!