Chicken Tortilla Soup

2 onions, chopped
4 cloves garlic, minced
4 tablespoons olive oil
2 16 oz cans stewed tomatoes
1 10 oz can Rotel tomatoes and green chilies
64 oz chicken broth
2 10 oz cans tomato soup
3 cups water
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
fresh cilantro, chopped
3 to 4 yellow squash, sliced
3 to 4 chicken breast (diced or shredded)

Saute´ onions and garlic in olive oil.  Add remaining ingredients except yellow squash.  Bring to a boil, then simmer 1 hour covered.  About 15 minutes before serving add sliced squash.

Serve with white corn tortilla strips, top with cheese, sour cream and sliced avocados.

ENJOY!