chicken and roasted vegetable tortilla soup
chicken and roasted vegetable tortilla soup with water, chopped green chilies, undrained, vegetable oil, corn tortillas, olive oil, garlic, tomato, onion, dried oregano leaves, crushed, knorr tomato bouillon with chicken flavor, cooked chicken, frozen whole kernel corn, zucchini, lime juice
water, chopped green chilies, undrained, vegetable oil, corn tortillas, olive oil, garlic, tomato, onion, dried oregano leaves, crushed, knorr tomato bouillon with chicken flavor, cooked chicken, frozen whole kernel corn, zucchini, lime juice
- 7.0 cup water
 - 2.0 chopped green chilies
 - undrained
 - vegetable oil
 - 6.0 corn tortillas
 - 1.0 tablespoon olive oil
 - 6.0 clove garlic
 - 1.5 pound tomato
 - 1.0 onion
 - 2.0 teaspoon dried oregano leaves
 - crushed
 - 2.0 tablespoon knorr tomato bouillon with chicken flavor
 - 2.0 cup cooked chicken
 - 1.0 cup frozen whole kernel corn
 - 1.0 zucchini
 - 1.0 lime juice

- heat olive oil over medium heat in 5 quart saucepot and cook garlic, stirring frequently, 1 minute.
 - add tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5 minutes.
 - stir in remaining 6 cups water and knorr tomato bouillon with chicken flavor.
 - bring to a boil over high heat.
 - reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes.
 - process mixture in food processor or blender, in batches, until smooth.
 - return soup to saucepot.
 - stir in chicken, corn and zucchini.
 - bring to a boil over high heat, stirring occasionally.
 - reduce heat to medium, then add tortilla strips.
 - simmer, stirring occasionally, 3 minutes.
 - stir in lime juice.
 - garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
 - bring 1 cup water to a boil over high heat in 1 quart saucepan.
 - remove saucepan from heat and add chilies.
 - cover and let stand 5 minutes or until softened.
 - drain, cool and coarsely chop chilies set aside.
 - heat 1 inch vegetable oil over medium high heat in another 1 quart saucepan and cook tortillas, in batches, until golden and crisp.
 - drain on paper towels set aside.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 7.0 cup water
- 2.0 chopped green chilies
- undrained
- vegetable oil
- 6.0 corn tortillas
- 1.0 tablespoon olive oil
- 6.0 clove garlic
- 1.5 pound tomato
- 1.0 onion
- 2.0 teaspoon dried oregano leaves
- crushed
- 2.0 tablespoon knorr tomato bouillon with chicken flavor
- 2.0 cup cooked chicken
- 1.0 cup frozen whole kernel corn
- 1.0 zucchini
- 1.0 lime juice

 ### Assistant: The ingredients you'll need are:
- 7.0 cup water
- 2.0 chopped green chilies
- undrained
- vegetable oil
- 6.0 corn tortillas
- 1.0 tablespoon olive oil
- 6.0 clove garlic
- 1.5 pound tomato
- 1.0 onion
- 2.0 teaspoon dried oregano leaves
- crushed
- 2.0 tablespoon knorr tomato bouillon with chicken flavor
- 2.0 cup cooked chicken
- 1.0 cup frozen whole kernel corn
- 1.0 zucchini
- 1.0 lime juice


You can follows these steps to make the recipe:
- heat olive oil over medium heat in 5 quart saucepot and cook garlic, stirring frequently, 1 minute.
- add tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5 minutes.
- stir in remaining 6 cups water and knorr tomato bouillon with chicken flavor.
- bring to a boil over high heat.
- reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes.
- process mixture in food processor or blender, in batches, until smooth.
- return soup to saucepot.
- stir in chicken, corn and zucchini.
- bring to a boil over high heat, stirring occasionally.
- reduce heat to medium, then add tortilla strips.
- simmer, stirring occasionally, 3 minutes.
- stir in lime juice.
- garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
- bring 1 cup water to a boil over high heat in 1 quart saucepan.
- remove saucepan from heat and add chilies.
- cover and let stand 5 minutes or until softened.
- drain, cool and coarsely chop chilies set aside.
- heat 1 inch vegetable oil over medium high heat in another 1 quart saucepan and cook tortillas, in batches, until golden and crisp.
- drain on paper towels set aside.
- .

