4 cloves garlic, minced
4 Tbsp 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 tsp ground cumin
1 1/2 tsp chili powder
Fresh cilantro, chopped
3-4 yellow squash (or 2 bags frozen)
Thinly sliced link sausage OR 3-4 chicken breasts thinly sliced, cook in pan or boil in water and cut in chunks
Saute onions and garlic in olive oil. Add remaining ingredients except yellow squash. Bring to a boil, then simmer covered 1 hour. About 15 minutes before serving add sliced yellow squash.
Serve with white corn tortillas, and top with cheese, sour cream and sliced avocados, if desired.
Thanks to my friend Alice Norman, who now lives in Houston, for sharing this recipe! It is delicious.