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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tex-Mex Tortilla Soup Recipe

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This recipe for Tex-Mex Tortilla Soup is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole boneless chicken breasts, cubed 1"
2 c. water
1 can beef broth
1 can chicken broth
1 can tomatoes, cut up
1/2 cup chopped onion
1/4 c. chopped green pepper
8 oz can corn, drain
1 Tbsp. chili powder
1/2 tsp. cumin
1/8 tsp. pepper
3 c. tortilla chips, crushed coarsely
1 c. shredded Jack cheese
1 avocado, cut in chunks
Directions:
Directions:
In large saucepan, combine water, broths, tomatoes, onion, green pepper. Bring to boil and add chicken. Reduce heat; cover and simmer for 10 minutes. Add corn, chili powder, cumin, pepper. Cover and simmer 10 minutes.

To serve, place some crushed chips in each bowl. Ladle soup over. Sprinkle with cheese and avocado. Serve with lime wedges.

 

 

 

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