Avocado And Olive Taco Soup

• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 quart water
• 1 tablespoon chicken bouillon granules
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 8 ounces Monterey Jack or cheddar cheese, cubed
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 cup sliced green onions
• 3 cups tortilla chips

1. In a blender or food processor, puree tomatoes until smooth; pour into a 3-qt. saucepan. Add the water, bouillon, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 20 minutes. In soup bowls, layer cheese, tomato, avocado, olives, onions and chips. Top with hot soup and serve immediately.

tomatoes, water, chicken bouillon granules, chili powder, ground cumin, cheddar cheese, tomato, avocado, olives, green onions, tortilla chips

Taken from www.tasteofhome.com/recipes/avocado-and-olive-taco-soup/ (may not work)