INGREDIENTS
10 cups
Chicken broth
2 cups
Yellow onion, diced
2 cups
Carrots, half moon slices
1 tbsp
Jalapeño, minced
1 tbsp
Chicken Bouillon
2 cups
Zucchini, sliced in quarters
2 cups
Yellow squash, sliced in quarters
2 cups
Tomatoes, rough chop
1 1/2 cups
Corn kernels
3/4 lb
Chicken, grilled
3/4 lb
Monterey Jack Cheese
1 whole
Avocado, diced
6 cups
Tortilla strips