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A Mexican fiesta from !

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This submission is for  FACCC

Every So-Cal dwelling folk has heard of Tortilla Soup at one point. Dozens have eaten it. Many have loved it… but how many of them can actually make it? Well… I can. And now I will teach you amigo.

What you need:

- One 16-ounce container of MILD Tomatillo Salsa Verde (AKA, Green salsa) Kroger brand preferred
- One 24-ounce container of MILD Traditional salsa (AKA, Red salsa) Kroger brand preferred
- 6 cups of water
- 5 Green zucchini/ squash (they are the same thing)
- 3 medium sized avocados (insides only, minus the seed), sliced into cube-like pieces
- 1 tablespoon of dried cilantro
- 2 cups of shredded Marbled Cheddar cheese
- 1 ½ tablespoons of Chicken bullion
- 1 cup of vegetable cooking oil
- 1 bag of salted white tortilla chips
- 1 cooking skillet
- One, 5-quart cooking pot

Directions:

1* Slice squash into ¼ inch thick coin-like slices
2* Place squash and cooking oil in cooking skillet and sauté squash until soft.
3* Drain oil from squash. Set squash aside.
4* Pour Red salsa, green salsa, water, chicken bouillon and cilantro into cooking pot.
5* Cook under medium heat and stir for 1- minute. Let it sit until warm.
6* When salsa/ water mixture is warm, add in squash. Stir for 1- minute. Let it sit for five minutes.
7* Add avocado and cheese. Stir for 1- minute, until cheese is dissolved.
8* DO NOT LET THE CHEESE SETTLE AT THE BOTTOM OF THE POT
9*Once everything is well mixed together, serve when hot (but not scolding!).
10* Top the soup with two crushed tortilla chips per- bowl.
= DONE!

Soup serves 7.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being