TORTILLA SOUP

Ingredients:

3-4 chicken breasts, cooked (grilled or boiled) & cubed
3-14 oz. cans chicken broth
1-14 oz. can beef broth
1-8 oz. can tomato sauce
1-10 oz. can Rotel tomatoes and green chilies
2 cloves garlic, crushed
½ tsp. cumin
½ tsp. thyme
½ tsp. pepper
½ tsp. celery seed (opt.)
1 tsp. cilantro (or 1 T. fresh chopped cilantro)
1 bunch green onions, chopped

Directions:

Mix chicken with broths, tomatoes, sauce, garlic, cumin, thyme, pepper and celery seed. Simmer and add cilantro and green onions. Serve topped with grated Monterey Jack cheese and tortilla chips. Diced avocado is also great on top of soup.

Variation: can add 1-14 oz. can of Hatch green enchilada sauce instead of tomato sauce (but will make it spicier.)