Crock Pot Chicken Tortilla Soup

• 2 -4 carrots, sliced
• 2 potatoes, cubed
• 2 -4 stalks celery & leaves, sliced
• 4 boneless skinless chicken breast halves, cubed
• 1 large onion, diced
• 3 -4 garlic cloves, crushed and minced
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (7 ounce) can mild green chilies, diced
• 1 teaspoon italian seasoning
• 2 -3 tablespoons chili powder
• 1 tablespoon seasoning salt
• 1 teaspoon ground black pepper
• 12-1 teaspoon salt (adjust to taste)
• 6 cups chicken broth
• 1 teaspoon instant chicken bouillon powder
• 3 zucchini, sliced (add to pot last 2 hours)
• 2 yellow squash, sliced (add to pot last 2 hours)
• corn tortilla, cut into small thin strips
• vegetable oil, for cooking tortilla strips
• avocado
• fresh cilantro
• shredded monterey jack cheese
• 12 lemon

1. Put first 15 ingredients, in order given, in pot.
2. Do not stir.
3. cover and cook on low for 8-10 hours.
4. add your zucchini and squash to pot after soup has cooked for 6-8 hours, (if you add the zucchini and squash too soon, they.
5. become too mushy).
6. when soup is done, squeeze 1/2 lemon or lime juice in soup and stir.
7. before soup is done slice tortillas into small thin strips, (the thinner the strips,.
8. the crispier they will be when you fry.
9. them).
10. heat vegetable oil in skillet, and.
11. fry tortilla strips until crispy.
12. fill bowls with soup, sprinkle each bowl with cilantro, cheese, avocado, (about 1 tablespoons each), and about 2-3 tablespoons of tortilla strips.
13. (or however much you like).

potatoes, chicken breast halves, onion, garlic, tomatoes, green chilies, italian seasoning, chili powder, salt, ground black pepper, salt, chicken broth, instant chicken, zucchini, yellow squash, corn tortilla, vegetable oil, avocado, fresh cilantro, cheese, lemon

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-191066 (may not work)