Ingredients

2 28-ounce cans plum tomatoes, chopped
3 small zucchini, cubed
2 small yellow squash, sliced
3 medium onions, chopped
1 Cup cilantro, chopped
8 Cup chicken broth
8 Ounce tortilla chips
Grated Mozzarella cheese, to taste

Instructions

Put tomatoes (including liquid), vegetables and cilantro in a large soup pot. Add broth and enough water to fill the rest of the pot. Bring to a boil and reduce to simmer. Add chips and cook for half an hour. To serve, crumble a few fresh chips into soup and top with grated mozzarella cheese.

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