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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tex-Mex Tortilla Soup Recipe

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This recipe for Tex-Mex Tortilla Soup is from , 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 chicken breasts, skinned and boned
2 cups water
1 (14-1/2 oz) can beef broth
1 (14-1/2 oz) can chicken broth
1 (14-1/2 oz) can tomatoes, cut up
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (8-3/4 oz) can whole kernel corn, drained
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp black pepper
tortilla chips (about 3 cups), coarsely crushed
4 oz Monterey Jack cheese, shredded
1 avocado, peeled, seeded and cut into chunks
snipped cilantro
Directions:
Directions:
Cut chicken into 1-inch cubes; set aside. In a large saucepan combine water, beef and chicken broth, undrained tomatoes, onion and green pepper. Bring to a boil. Add chicken and reduce heat. Cover and simmer 10 minutes. Add corn, chili powder, cumin and pepper. Simmer covered for 10 minutes. To serve, place crushed tortilla chips into each bowl. Ladle soup and sprinkle with cheese, avocado and cilantro. Makes 6 servings.
Number Of Servings:
Number Of Servings:
6

 

 

 

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