"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Hearty Mexican Soup Recipe

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This recipe for Hearty Mexican Soup, by , is from Suwanee Ward 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!

Sarah Pruitt


2 chicken breasts, cooked and cubed
˝ onion, diced
1 garlic clove, minced
1 can Mexican style diced tomatoes
1 cup spaghetti sauce
1 can corn, with juices
3 cups water
1 beef bouillon cube
˝ tsp. lemon pepper
˝ tsp. ground cumin
1/2-1 tsp. chili powder
1 tsp. Worcestershire Sauce
Tortilla chips
Monterey Jack Cheese, shredded
Sour cream, if desired
1-2 cubed Avocados

Drain juice from can of tomatoes into large pot and sauté onion and garlic in juices. Add all other ingredients except last 4. Simmer uncovered for 1/2 hour or until thickened. Spoon into bowls and top with crushed chips, cheese, sour cream, and avocado cubes as desired.




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