In a large pot, add 5 cups chicken broth chopped potatoes, onion, celery and tortilla Cook over medium heat until water starts to boil. Cover and cook on low heat about 25 minutes, or until potatoes are thoroughly cooked.
Add milk, chili in adobo, salt, garlic salt, and pepper.
Use an immersion blender to blend well.
Simmer for 10 -15 minutes and serve.
This is when I add hot sauce/chili powder, according to taste.