Tortilla Soup - cooking recipe

Ingredients

2 1/2 to 3 lb. chicken pieces, boiled, deboned and broth skimmed of fat
1 chopped bell pepper (green, red or both)
1 large onion, chopped
2 cloves garlic, chopped
1 can Ro-Tel tomatoes
1 carrot, chopped
2 celery stalks, chopped
2 zucchini or yellow squash, chopped
2 Tbsp. chopped cilantro
seasoning to taste (chili powder, oregano, cumin, salt and pepper)

Preparation

Add all ingredients along with 1 cup of chopped chicken to the skimmed broth and simmer about 30 minutes until the vegetables are tender. Serve over tortilla chips and shredded Monterey Jack cheese.
Garnish with a slice of avocado and a dollop of sour cream.