Chicken tortilla soup

 Chicken Tortilla Soup


Heat 1 T. Canola oil in bottom
Add 1 1/2 pounds chicken breast cut into small pieces.
Add 2 T. Paprika
1 T. Cumin


Cook till meat is done.


Add;
1 can rotel
1 can of diced green chilis1 can corn (drained)
1 regular size can of chicken broth
6 C. Water
Knorr Mexican chicken bouillon (to taste, I like it really "chickenie" so I use 4 cubes)
1 tsp. Crushed garlic
Cilantro (to taste)
1 cut up zucchini
1 cut up summer squash
1/2 small white onion diced
The juice of half of a lime1 bag of white minute rice

Boil for 25 minutes.
Serve with tortilla crisps, a spoon of salsa, sliced avocado, cheddar and MONTEREY JACK cheese. ENJOY!!


My family loves to eat shredded beef tacos with this soup. Just toss a nice round bottom roast in the slow cooker with 1/2 C. water, salt, and two beef bouillon cubes and cook until it falls apart. Shred meat and place in soft tortillas. Top with your taco favorites. Cheese, lettuce or cabbage, salsa, guacamole, onions, or whatever you like. ENJOY!!!