Best tex-mex tortilla soup

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Recipe by: wikke

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole large chicken breasts
-(about 2 lb.), skinned and
-boned
2 c 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 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel
-corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3
-cups), coarsly crushed
4 oz Monterey Jack Cheese,
-schredded (about 1 cup)
1 Avocado, peeled, seeded and
-cut into chunks
Snipped cilantro
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.