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Ingredients

• 2 tablespoon(s) New Mexico Red Chili Powder, Regular chili powder can be used
• 1 can(s) diced tomatoes (14 - 16 oz), preferably Mexican style or Rotel
• 2 teaspoon(s) canola oil or extra-virgin olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 clove(s) garlic, peeled
• 6 cup(s) vegetable broth or chicken broth
• 1/4 teaspoon(s) salt
• 1  ripe large avocado, cut into 1/4-inch cubes
• 2 cup(s) roughly broken tortilla chips
• 1 cup(s) shredded cheese, such as Monterey Jack or mild Cheddar (optional)
• 1 large lime, cut into 6 wedges (optional)
• 2 cup(s) zuchini squash, diced
• 1 bunch(es) cilantro, clean and torn
• 2 cup(s) yellow squach, diced

Description

This Is A Vegetable Version Of The Classic Soup, Usually Made With Chicken. You Can Add Cooked Chicken Or Cooked Thin Sliced Lean Pork Added For A Meat Version.

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