I call this TORTILLA SOUP D'JOUR because I tend to use whatever I have on hand. This is a basic recipe that I change with whatever veggies I have available that day, but the unchangeable parts are the crunchy tortilla chips, the creamy monteray jack cheese(not preshredded) and sour cream. That is what "makes" the soup!

2 tbsp olive oil
1 diced onion
2 ribs diced celery
3 cloves chopped garlic
2 cans of chopped green chiles or fresh roasted New Mexico green chiles to taste (I buy a bushel of fresh roastand bag and freeze them in quart size ziplock bags of 5-6 chiles per bag and I usually use a bag)
1 sliced zuchinni
1 sliced yellow squash
1 can of whole or diced tomatoes
2 cans chicken broth
2 cans beef broth
1 cup of wine (white or red, whatever I have open) or water or extra chicekn broth or whatever it needs to look like soup.
cubed or shredded chicken or left over roast or whatever meat you have on hand, cooked.
Salt
Pepper
Garlic salt
any other seasoning you like to taste

In a dutch oven, cook onion,and celery in olive oil until nicely wilted (cook over medium low for 15-20 minutes).

Add garlic, saute a couple of more minutes, then add squash and saute until just wilted. Season this mixture as desired. Then add chiles, tomatoes with juice, (if you use whole, crush them up with your hands as you add them) chicken broth, beef broth. Let this cook about an hour, over low heat, making sure that enough liquid is in pot.

Just before you are ready to serve, add in your meat. I often buy 2 deli chickens on a day when I'm really busy, and this is what I do with the leftover meat. I also use this with leftover roast beef or pork roast.

To serve, pour soup in a bowl and top with crushed up tortilla chips, a mound of shredded cheese and a dollop of sour cream. Serve with cornbread and you have a great meal for a chilly night!