Tex-mex tortilla soup

6 servings

Ingredients

Quantity Ingredient
2 Whole large chicken breasts (about 2 lb.), skinned and boned
2 cups Water
14½ ounce Can beef broth
14½ ounce Can chicken broth
14½ ounce Can tomatoes, cut up
½ cup Chopped onion
¼ cup Chopped green pepper
8 3/4 oz can whole kernel corn, drained
1 teaspoon Chili powder
½ teaspoon Ground cumin
⅛ teaspoon Ground black pepper
Tortilla Chips (about 3 cups), coarsly crushed
4 ounces Monterey Jack Cheese, schredded (about 1 cup)
1 Avocado, peeled, seeded and cut into chunks
Snipped cilantro
Lime Wedges

Directions

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper.

Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges.

Makes 6 servings.

Posted by Linda Glover. Courtesy of Fred Peters.

Related recipes