Homemade Chicken Tortilla Soup
"Growing up we have all had that one friend who's mom was like our second mom....in fact I'm pretty sure in my teenage years I was at my friends house more than my own so because of that my "second mom" made me more dinners then my own mom. This Chicken Tortilla Soup was my favorite thing she made....i would ask for it so much she finally showed me how to make it myself. Over the years I have tweaked a few things and made it my own but three things she showed me i will never change! 1. Better Than Bouillon Chicken Base 2. Zucchini and Yellow Squash 3. 1 Can of Crushed Tomatoes"
-- @kids_dogs_spatulas

Chicken Tortilla Soup

1/4 cup better than bouillon with 9 cups water or 9 cups chicken broth
2 lb chicken breast
1 cup chopped celery
1 cup chopped carrots
2 cups chopped yellow squash
2 cups chopped zucchini
2 cups chopped red potatoes
1 cup chopped onion
1/2 cup chopped cilantro
3 garlic cloves minced
1 1/2 tbsp chili powder
1/2 tbsp ground cumin
1 tbsp seasoning salt
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 can 14.5 oz Muir Glen fire roasted crushed tomatoes

1. Boil chicken in chicken broth until done. Remove chicken breast from pot and let cool
2. While chicken is cooling chop all veggies
3. Add chopped onion, garlic, celery, carrots, potatoes, cilantro, crushed tomatoes, and all spices to pot
4. Shred chicken and add to pot
5. Let simmer on medium heat until veggies are fork tender
6. Once veggies are fork tender and squash and zucchini simmer on medium heat for 10 minutes
7. Serve and enjoy

 *Optional* garnish with fresh sliced jalapeño & sliced radishes