Tex-Mex Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium skinless, boneless, chicken breasts
2 14 1/2 ounce cans reduced sodium chicken broth
1 14 1/2 ounce can tomatoes, undrained and diced
1 14 1/2 ounce can beef broth
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
3 cups tortilla chips, coarsely crushed
1 avocado, peeled, seeded and cut into chunks
Snipped fresh cilantro
Sliced fresh jalapeno peppers
Sour cream
Lime wedges
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Directions: |
Directions:Cut chicken into bite size pieces; set aside. In 4 quart dutch oven combine chicken broth, beef broth, tomatoes, onion, and sweet pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 more minutes.
To serve, place crushed tortilla chips in bottom of bowls. Ladle soup over chips. Sprinkle with cheese. Top with any or all: avocado, cilantro, jalapeno slices, sour cream. Serve with lime wedges - delicious with lime juice squeezed on top. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 Prep, 20 cook |
Personal
Notes: |
Personal
Notes: This is a good, easy one. The toppings are what make it fun and yummy.
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