Jeff’s Texas Tortilla Soup

1 big fat chicken (boiled and deboned), save the stock.
1 16 .oz jar picante sauce
1 whole bunch fresh cilantro (cleaned and chopped)
2 1/2 cups onions (diced)
1 10 .oz can Rotel diced chilis & tomatoes
1 can stewed or diced tomatoes
2-3 jalapenos or 6 .oz canned chilies (to taste)
1 pound sliced fresh carrots (medium thickness)
1 cup chopped celery
1 can 15 .oz whole kernel corn
3 small cans tomato sauce
3 each - sliced zucchini & yellow squash (medium thickness)

For ingredients below:
(I’m guessing here: add about half each, bring to a boil and then add to taste)

About 2-3 tablespoons lemon pepper (some have salt-you decide)
About 2-3 tablespoons garlic powder

You may want to add another 15 ounce can of chicken stock or you can use two bouillon cubes. You may also want to refrigerate your chicken stock overnight to skim some of the fat off.

Cook your chicken with about 1/4 of the onions and 1/4 of the cilantro and 1/4 of the carrots. You may want to remove these items after the stock has been cooked ( they will be mushy). It’s good left in too.

To stock, add chicken and all ingredients (you can hold off on the squash until later if you don’t want it to be too mushy). Bring to a boil and cook for about an hour.

Garnish with: a squeeze of lime, fried corn chips, cheese of your choice, avocado slices, and chopped green onions.

Enjoy!!!