Real tex-mex tortilla soup

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Recipe by: hamara

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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 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
-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.