Tex-Mex Tortilla Soup 1

2 whole large chicken breasts (about 2 lb), skinned and boned
2 cups water
One 14-1/2 oz can beef broth
One 14-1/2 oz can chicken broth
One 14-1/2 oz can tomatoes, cut up
1/2 cup chopped onion
1/4 cup chopped green pepper
One 8-3/4 oz can whole kernel corn, drained
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground black pepper
Tortilla chips (about 3 cups), coarsely crushed
4 oz Monterey Jack cheese shredded (about 1 cup)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped cilantro (optional)
Lime wedges (optional)

Cut chicken into 1-inch cubes; set aside. ln a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, and green pepper. Bring to boil. Add chicken, reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and pepper. Simmer, covered. for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips.

Sprinkle with cheese, avocado, and cilantro it desired. Serve with lime wedges, if desired.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana