The Best Tortilla Soup

This really is the best tortilla soup I have ever had. A friend shared this with me about 15 years ago, and I added in the chicken and changed a few things. It is simple, but everyone likes it. You can freeze the leftovers, too. You wouldn't normally think of putting zucchini in a tortilla soup, but trust me, it works!

Chicken Tortilla Soup

1 TBSP oil

Chopped onion, optional

Garlic Granules

4 cups water

Chicken tenders or chicken breasts

(can substitute 4 chicken bouillon cubes)

15 oz. can tomato sauce

15 oz. can chopped tomatos

15 oz. or smaller can corn

3 or 4 medium zucchinis, slice in half length-wise, then cut thin slices width-wise

¼ tsp. ground cumin

Salt and pepper to taste

Brown chopped onion in oil, add garlic granules at end. Pour in 4 cups water, add chicken or chicken bouillon. If using chicken, simmer with lid on until tender and cooked through. Remove from pan and dice chicken, then return to pot. Add remaining ingredients, simmer at least one hour, or until ready to eat.

Top each bowl with grated Monterey Jack cheese, a dollop of sour cream (optional) and tortilla chips.

Option: You could also add a can of drained black beans to this soup.

I have also made this in the crockpot by just throwing all the ingredients in there and turning it on low for 8 to 10 hours. It came out great!