This makes a huge pot of soup. Enough for several meals.
2-3 tablespoons oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoons ground coriander
2 teaspoons Mexican oregano
1 14.5 ounce can diced tomatoes
1 10 ounce can Ro*Tel diced tomatoes & green chiles
1-2 5.5 ounce can tomato juice
Several cups chicken broth or stock
3 carrots, sliced rather thick
3 celery ribs, sliced rather thick
2 yellow squash, cut in half lengthwise and sliced rather thick
2 zucchini, cut in half lengthwise and sliced rather thick
1 pound cooked chicken
You will also need:
Heat oil in stock pot over medium heat. Cook onion in oil until translucent and beginning to brown just a little. Add garlic, paprika, chili powder, cumin, coriander, and Mexican oregano. Cook briefly until fragrant. Add diced tomatoes, Ro*Tel, tomato juice and 2 cups of chicken broth. Add carrots and celery and stir everything to combine well. Add more chicken broth if needed. Cover and bring to a simmer. Cook (simmer) on low for about 1 hour until carrots and celery are tender.
Add squash, zucchini and chicken. Add more broth and/or tomato juice if needed and to suit your own taste as to the ratio of liquid to vegetables. (Some like lots of liquid. My man likes the vegetables and meat to be more prominent.) Cover again and continue to simmer until the squash and zucchini are very tender (at least 30-45 minutes).
If you need to leave at any point during the cooking like I did, you may cover the pot and place into a 325°-350° oven.
Taste and adjust salt and pepper to taste.
To serve, place some broken tortilla chips in the bottom of a bowl and top with grated cheddar or Monterrey Jack cheese. Ladle hot soup over the cheese and chips. Top it off with a little more grated cheese and some slices of avocado.