It was a cold day in Phoenix yesterday and I wasn't sure what to make for dinner.  I had leftover chicken taco meat from earlier in the week, so soup is what I decided to try.  A little of this and a little of that and a new delicious soup was created!  

2 - 32 ounce low sodium containers Chicken Broth
2 C Shredded Chicken Taco Meat (see previous recipe )
1 C Chopped Carrots
1 C Chopped Potatoes
1/2 C Chopped Celery
1/2 C Chopped Onion
1 T chopped Garlic
1 T Tabasco (add more or less depending on taste)
Fresh Ground Pepper

Add all ingredients to a stock pot (add more broth if you like a thinner soup), bring to a rolling boil.  Turn to low and simmer for 1 hour.  When serving, you may top it with crushed tortilla chips. 

* This received rave reviews last night, there is still some leftover, so today I am thinking about adding a can of black beans.