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Monterrey Chicken Soup Recipe

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This recipe for Monterrey Chicken Soup is from MAVIS' KITCHEN, 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:  
1 tbsp. olive oil
1 1/2 medium white onions, chopped
3 large garlic cloves, minced
1 - 4 oz. can green chilies, diced
1+ tsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
5 cups chicken broth (homemade or canned)
1 - 14.5 oz. can of tomatoes, diced (with juice)
2 chicken breasts (the bigger the better) cooked, cubed
1 can creamed corn
1 bunch cilantro, cleaned and chopped (leaves only)
1/4 tsp. black pepper (or to taste)
Cooked rice
Rice, cooked
Monterrey Jack cheese, shredded
Tortilla chips
Green onions, chopped
Avocado, sliced
Directions:
Directions:
Heat oil in stock pot over medium-low heat. Add onion and garlic; saute until soft. Add chilies, chili powder, cumin and oregano. Stir one minute.

Mix in broth and canned tomatoes. Bring mixture to a boil. Add chicken, corn, cilantro and simmer until cooked thoroughly, about 15 minutes. Season with salt and pepper to taste.

Serve over freshly-cooked rice. Sprinkle each serving with shredded Monterrey Jack cheese and tortilla chips. Garnish with green onions and/or avocado slices.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
We also add 1 teaspoon cumin to the rice as it cooks.

 

 

 

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