Tex-mex tortilla soup
Yield: 6 servings
Ingredients:
- 2 Whole large chicken breasts 1 ts Chili powder -(about 2 lb.) skinned and 1/2 ts Ground cumin -boned 1/8 ts Ground black pepper
- 2 c Water Tortilla Chips (about 3
- 14 1/2 oz Can beef broth -cups) coarsly crushed
- 14 1/2 oz Can chicken broth 4 oz Monterey Jack Cheese
- 14 1/2 oz Can tomatoes cut up -schredded (about 1 cup)
- 1/2 c Chopped onion 1 Avocado peeled seeded and
- 1/4 c Chopped green pepper -cut into chunks
- 8 3/4 oz can whole kernel Snipped cilantro
Instructions:
-corn drained Lime Wedges 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.
