Recipe(tried): Easy Tortilla Soup

I didn't look through the rest of the tortilla soup list, but here is one me and my family love on cold nights...

EASY TORTILLA SOUP

3 medium-size boneless skinless chicken breasts
3 cans chicken broth
1 large can of petit diced tomatoes
1 can rotel (get the type that suits you spicy needs, mild, reg, or hot)
1 can corn, undrained
1 can golden or white hominy, undrained
1 can pinto beans, drained and rinsed (subsitute black beans if you prefer)
1 medium zucchini, cut into 1/2-inch cubes
1 medium yellow squash, cut into 1/2-inch cubes
1 medium bell pepper, diced (red, green, or yellow)
1 bundle (6 or 7) of green onions, thinly sliced
1 pkg Hidden Valley Ranch dressing mix (do not use the dip mix)
1 pkg Old El Paso Taco seasoning mix
TO SERVE:
tortilla chips
grated cheese
avocado slices
sour cream (optional)

Boil chicken breasts and cut into 3/4 to 1 inch cubes; set aside.

Combine the remaining ingredients in a large soup pot. Bring to a boil for 10 minutes. Reduce heat to a simmer. Add additionsl chicken broth or water to the consistency of your liking (I like mine with less liquid).

Add the cut up chicken to soup mixture. Cover and cook on medium to low heat for 45 minutes to 1 hour.

TO SERVE:
Crush your favorite tortilla chips into individual soup bowls and ladle soup over chips. Sprinkle grated cheese over soup and add avocado slices. To pick things up add a dollop of sour cream.

Even tastes better the next day for leftovers.