Chicken Tortilla Soup

Chicken: Chop the chicken and onion and place in pan with a few table spoons olive oil. Sprinkle with red chili powder and cumin. Cook until tender, drain and add to soup mixture below.

. or- you can bake the chicken whole and covered in the oven at 350 until cooked through. Cover with a can of cream of chicken to make it really moist. Cook the onion seperately as directed above. When the chicken is done, rinse off cream of chicken and shred it into the onion mixture...add more red chili powder and cumin and toss. Then add to soup mixture below.

In a large pot: Combine cans of tomatoes, corn, black beans, red beans (make sure you drain the right ones before adding and don’t drain the tomatoes), zucinni, carrots, yellow squash. Then

start adding the chicken broth as needed. Add enough to make it a soup. Put the whole can of diced green chilis in. Only put a tablespoon of the sliced jalepenos. Sprinkle

mixture with salt,pepper and more red chili powder and cumin. Put on low-medium heat and cook until vegetables are tender. Taste and add more of the spices or jalepenos according

to your own taste. You can make it really hot or mild.

Put into a bowl. Arrange chips all the way around the bowl sticking 1/2 way out of the soup. Put a smal dollup of sour cream in the middle of the soup and give it a few stirs. Sprinke with chedder cheese and cilantro. Place a avocado strip down the middle and serve. You can eat this for days and it is still always good!