Michele'S Chicken Tortilla Soup

• 2 canned chicken broth, 48 fl oz
• 3 garlic cloves, finely diced
• 1 teaspoon cumin
• 2 teaspoons fresh basil, chopped
• 2 tablespoons cilantro, finely chopped
• 1 taco seasoning, 1 . 25 oz
• 1 can diced tomatoes and green chilies, 10 oz
• 1 can diced tomatoes, with lime and cilantro 10 oz
• 1 medium zucchini, sliced and cut into half moons
• 1 medium onion, diced
• 1 can black beans, 15 . 5 oz
• 2 cooked chicken breasts, shredded
• 3 cups steamed long grain white rice
• shredded monterey jack cheese
• crushed corn tortilla chips
• 1 sliced avocado

1. Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
2. Simmer until broth is hot and veggies are cooked but still crisp.
3. Add the cooked chicken and heat through.
4. Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.

chicken broth, garlic, cumin, fresh basil, cilantro, taco, tomatoes, tomatoes, zucchini, onion, black beans, chicken breasts, long grain white rice, cheese, corn tortilla chips, avocado

Taken from www.food.com/recipe/micheles-chicken-tortilla-soup-390169 (may not work)