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.