• 4 chicken breasts, cut into bite sized pieces and cooked
• 2 cans chicken broth
• 3 zucchini, sliced thin
• 3 squash, sliced thin
• 1 medium onion, diced
• 1 jalapeno, diced
• 1 can salsa verde
• 1 can stewed tomatoes
• 1 bunch of cilantro, washed and chopped
• 1 c peas, frozen
• 1 c carrots, frozen
• 1 tsp garlic powder
• 1 Tbsp cumin
• salt and pepper, to taste
• 1 Tbsp mexican seasoning or taco seasoning

1. Add all ingredients to a very large pot and cook until veggies are tender. Serve with tortilla strips, sour cream, avocado, etc.

My Mother-in-law had some tortilla soup at a restaurant and created this after that soup.