Green chile chicken enchilada soup

2 chicken breasts skinless boneless
3/4 cup chopped onion
3/4 cup chopped celery
1-2 teaspoons salt
1/4 tsp pepper
1/4 - 1/3 c cornstarch
8 oz. chopped chile
2-3 instant chicken bouillon
1/2 c grated cheddar cheese
1/4 c 2% milk
2 oz tortilla chips

Boil chicken with onion, celery, salt and pepper in about 3 quarts water in large saucepan for about 30 minutes. Remove chicken and chop meat. Remove as much fat as possible from water. Bring water back to a boil and thicken with cornstarch dissolved in a little water and boil until thick. Add green chile, chicken meat, and bouillon and boil a few minutes. Add cheese and milk. Add a few tortilla chips to pot just before serving, stirring to moistenk and then float a large chip in each individual bowl.

Number of Servings: 6

Recipe submitted by SparkPeople user GRACIEC.