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Tex-Mex Tortilla Soup Categories: mexican, poultry, soups/stews 2 whole large chicken breasts (about; 2 lb.), skinned and boned 2 cup water 14 1/2 oz can beef broth 14 1/2 oz can chicken broth 14 1/2 oz can tomatoes, cut up 1/2 cup chopped onion 1/4 cup chopped green pepper 8 3/4 oz can whole kernel corn, drain; ed 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon ground black pepper 1 tortilla chips (about 3 cups), coar; sly crushed 4 oz monterey jack cheese, schredded (ab; out 1 cup) 1 avocado, peeled, seeded and cut int; o chunks 1 snipped cilantro 1 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. Yield: 6 servings |
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