Enchilada Soup

10 c. water, approx (depends on how much broth you want)
10 chicken bouillon cubes
1 c. shredded carrots
1 c. chopped celery
2 boneless/skinless chicken breast, defrosted
1 small can green chilis

Toppings:
Diced avocado or guacamole
Cilantro
Diced fresh tomatoes
Tony's seasoning

Saute raw chicken, carrots & celery until chicken in fully cooked. Add bouillon cubes, water & green chilis. Heat through until veggies are tender (only takes a couple minutes). Serve with avocados, guac, cilantro, tomatoes & tony's seasoning (if you want it more spicy).