Tex-Mex Tortilla Soup Recipe

Mexican Recipes To-Go

Mexican Soup Recipes

Ingredients:

2 whole large chicken breasts (about, 2 lb.), skinned and
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 tsp chili powder
1/2 tsp ground cumin
1/8 tsp 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

Instructions:

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.

Servings: 6

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Never eat more than you can lift. Miss Piggy

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