Vegetable Tortilla Soup

You can use as much canned/frozen or as much fresh ingredients as you like, depending on your time frame. Adjust quantities to your liking or the size group you're feeding.

Chop & Saute:
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1 zucchini
1 yellow squash
1 red bell pepper
1 green bell pepper
1/2 yellow onion
2 cloves garlic (or less if you like)

Add above to large soup pot

Add to Pot:
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2 large cans enchilada sauce
2 cans chicken broth
1 can fire roasted diced tomatoes
1 can corn
1 can black beans
1 can pinto beans
1 can sliced olives
1 cup salsa, medium
tortilla chips or tortillas, torn or sliced

Bring to a low boil, then simmer on low for about 30 minutes. Serve with a little sour cream on top if you like. I like to add the Santa Fe Tortilla Strips found in the produce dept. to the top.
Add chicken and make it even hardier. Enjoy! Stay tuned for another recipe using these leftovers!