Spicy Tortilla Soup

A warm, velvety soup, filled with spicy chicken and zucchini squash, topped with shredded Monterey Jack cheese and a slice of avocado.

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Ingredients:

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1 cup onion, shredded

2 cloves garlic, minced

6 medium zucchini, sliced and quartered

8 cups water

6 chicken breast

1 can stewed tomatoes

1 can Rotel

1 can 15 oz. tomato sauce

1 can 12 oz. can corn, undrained

3 tsp. cumin

4 cubes chicken boullion

2 tsp. garlic powder

1 1/2 tsp. black pepper

1 bag of Tortilla chips

1 cup Monterey Jack cheese

2 or 3 avocados

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To make broth, boil chicken breasts in 8 cups of water until chicken is cooked. Remove chicken, allow to cool, then shred. Add bouillon cubes to broth.  Add all remaining ingredients except chips, cheese and avocado to broth.  Bring to a boil, cover, reduce heat and simmer for 30 minutes.  Spoon soup in bowls, add chips, cheese and a slice of avocado.

Thanks for stopping by!  ~Julie :)