Mom’S Tortilla Soup

• 1 whole Chicken
• 1 Large Onion
• 1 stick Butter
• 1 bag Baby Carrots, Chopped In Food Processor
• 1 envelope McCormick Regular Taco Seasoning
• 1 envelope McCormick Chicken Taco Seasoning
• 2 cans Chicken Broth
• 1 can Rotel
• 2 Zucchini, Chopped In Food Processor
• 1 Yellow Squash, Chopped In Food Processor
• Tortilla Chips
• Sour Cream
• Monterey Jack Cheese
• Salt And Pepper, To Taste

1. Cook one chicken and debone; save broth. You can also cook chicken breasts, but you will need more chicken broth.
2. Chop onion in food processor and then saute in stick of butter. Add the chopped carrots and saute for 5 minutes. Add salt and pepper to taste. Add both packages of taco seasoning. Transfer to large stock pot (or the pot you cooked the chicken in) and add the shredded chicken (equivalent to 2 chicken breasts) and broth. If it doesn't seem like enough broth, add more. Add can of Rotel. Cook about 20 minutes on simmer. Add chopped zucchini and squash. Cook until tender, about 20 minutes.
3. I like to serve this over crushed tortilla chips, with a dollop of sour cream and lots of Monterey Jack cheese!

chicken, onion, butter, carrots, chicken, chicken broth, zucchini, yellow squash, tortilla chips, sour cream, cheese, salt

Taken from tastykitchen.com/recipes/soups/mome28099s-tortilla-soup/ (may not work)