Chili's Enchilada Soup

**this recipe is actually easy and you can make it in 30 min!
**got this recipe from my cousin Lisa....she is an awesome cook...this soup really does taste like Chili's....She was on KSL in SLC for this recipe so if you want to watch her make it than check out this link:
http://www.ksl.com/index.php?nid=204&sid=13301248

1st STEP:
•3 carrots chopped
•2 ribs celery chopped
•1 onion chopped
**(These dont have to be chopped small because you will blend them anyways)
•8 c. chicken broth
•1 can Rotel tomatoes (a must! Regular tomatoes don't cut it...dont use cheap brand.)
•1 pkg. taco seasoning
•10 small corn tortillas just put in whole
Bring to a boil and simmer for 20 min...the tortillas will disolve quickly so dont hesitate to put them in whole...it looks funny but it works.

Use a wand blender (immersion blender) if you have one and if not use your regular blender to puree all the ingredients together

2nd STEP:
•2 T. corn starch stirred into 1 c. cold water
and bring to a boil and than simmer

3rd StEP: (make sure you never bring to a boil after this..keep it on low so it doesnt burn)
ADD these into the soup in the this order!
•2 c. cream or half and half (I used fat free 1/2 and 1/2 and it turned out great!)
•1 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn't melt well.)

4th STEP: add these after cheese has melted
•3 c. chopped chicken ( I love using a rotisserie chicken)
•1 can black beans rinsed (optional)
•1 can corn rinsed (optional)

5th STEP:
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!