Chilli's Chicken Enhilada Soup

3 carrots chopped
2 ribs celery chopped
1 onion chopped
2 TBS oil
8 cups chicken broth
1 can Rotel tomatoes
1 pkg of taco soup
10 small corn tortillas
2 Tbs corn starch stirred into 1 cup cold water
1 cup of whipping ream
1 lb Velveeta cheese
3 cups chopped chicken (Rotisserie works great)
1 can black beans rinsed
1 can corn rinsed

Saute veggies in oil until clear. Add broth, tomatoes, seasoning and tortillas. Bring all ingredients to a boil and boil gently for 20 minutes. Use a wand blender if you have one and if not use a regular blender to puree all the ingredients together.

Add the corn starch/water combination and bring to boil. Add the cream and cheese. Don't boil the soup once you add the ream and cheese, it will curdle. Mix in next ingredients. Serve with tortilla strips, sour ream, olives or guacamole.