Tortilla Soup

1 small yellow onion, chopped
1 small green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 lbs course ground chicken
1 can (10 oz) Rotel tomatoes with chiles
1 can (4 oz) diced green chiles
1 Tbsp Worcestershire sauce
2 tsp chile powder
1 tsp ground cumin
1 tsp celery salt
1/2 tsp cracked black pepper
1 Tbsp menudo spice mix
juice of 2 limes
2 Tbsp chicken stock base
2 quarts bottled water
2 cups grated Swiss cheese
1/2 cup fresh cilantro Leaves
lime wedges for garnish
1 large bag tortilla strips (unsalted)

In 2 Tbsp Olive Oil, saute' the onion, pepper, celery, and garlic.
Empty into a Stock Pot. In same frying pan saute' the chicken. Add to the pot. Add ingredients 6 thru 16. Mix, cover and simmer a minimum of 20 minutes, stirring several times. To serve put a large handfull of tortilla strips into each bowl. Add soup; top with the grated cheese. Garnish with the fresh Cilantro, Cold Tecate and Lime wedges.