Chicken Tortilla Soup

6 c. water/chicken broth

3 tsp. (+/-) chicken bouillon*

1 tsp. minced garlic

½ tsp. ground cumin

1 tsp. chili powder

1 ½ c. chopped onion

1 ½ c. frozen corn

12 to 15 oz. can beans, rinsed & drained

1 c. cooked rice

1 ½ c. chunky salsa

1 small zucchini, small dice

1 Tbs. lime juice

1 quart canned chicken thighs, drained**

tortilla chips

 -Monterey jack cheese

 -sour cream

 -chopped green onion

 -avocado

In a large pot over medium heat, bring to boiling the water/broth (use liquid from canned chicken), bouillon (if used), garlic, cumin, chili powder, onion, corn, beans, rice, salsa, zucchini, and lemon juice.  Reduce head and simmer 20-30 minutes.  Gently stir in chicken and heat 5 minutes.  Break up some tortilla chips into individual bowls and pour soup over chips.  Garnish with Monterey jack cheese, sour cream, green onion, and avocado.

*If you don't have enough chicken broth and you need to use water, then add as much bouillon as you need to get the flavor right. 

**Don't forget to use the drained liquid from your chicken as part of your broth.  Waste not, want not!

Serves 6-10 depending on the size of your people. :)