Tex-mex Tortilla Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Whole large chicken breasts, (about 2 lb.), skinned and boned
2 cup: Water,
14 1/2 ounce: Can beef broth,
14 1/2 ounce: Can chicken broth,
14 1/2 ounce: Can tomatoes, cut up
1/2 cup: Chopped onion,
1/4 cup: Chopped green pepper,
8 3/4 ounce: can whole kernel corn, drained
1 tsp: Chili powder,
1/2 tsp: Ground cumin,
1/8 tsp: Ground black pepper,
Tortilla Chips, (about 3 cups), coarsly crushed
4 ounce: Monterey Jack Cheese, schredded, about 1 cup
1: Avocado, peeled, seeded and cut into chunks
Snipped cilantro,
Lime Wedges,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp