Piggy’s Chicken Tortilla Soup

1. Pour both stocks into a Dutch oven or large pot over medium heat.

2. Slice zucchini in half lengthwise. Then slice it thinly to make half moon shapes. Repeat with all zuchini and squash, then add them to the stock.

3. Dice onion into small, bite sized pieces then add to the stock.

4. Add the small can of chopped green chiles and the stewed tomatoes. (I break the tomatoes into bite sized pieces with my hands while adding them to the stock.

5. Add garlic powder and bring pot to a soft boil.

6. Allow it to boil until all veggies are soft and tender.

7. Once veggies are soft, add in the shredded chicken. Once chicken is added, let simmer for at least 30 minutes. (The longer, the better)

8. Serve with corn chips (we crunch them up and add them to the soup) and sprinkle cheese over the top.

9. Enjoy!

*If you use low sodium stocks you may need to add salt to taste.