It's A Keeper- February

So, I cannot promise how long this will last, but I am going to try to post a recipe a month that is a "keeper" for our family.
February's recipe is one I recently took to our ladies' Bible study potluck, and it got rave reviews. It is an attempt at On the Border's Chicken Tortilla Soup with a few modifications based on things I like! Hope you enjoy!!!
I am sure there are a lot of modifications that you could make based on what you have on hand or family preferences, but I just noted exactly what I used.

Chicken Tortilla Soup
2 large chicken breasts
14 cups water
2 tsp salt
5 chicken bouillon cubes
1 bag of boil in bag brown rice
10 oz can rotel
1 cup salsa
2 tsp ground cumin
2 tsp paprika
8 oz frozen corn (1/2 bag)
juice of 1 lime
1/4 cup chopped cilantro
1 can black beans rinsed and drained
½ onion chopped
1 zucchini squash, sliced thin and quartered

8 oz Monterrey Jack cheese, shredded
Crumbled tortilla chips

Boil Chicken in 8 cups water with salt and 2 bouillon cubes for one hour. Meanwhile, boil the rice according to the directions and do any necessary chopping, rinsing, etc. Remove cooked chicken from water and cut or tear into bite sized pieces; return to broth with remaining ingredients including 6 additional cups water and 3 bouillon cubes. Simmer for one hour. Top with cheese and tortilla chips and serve.