Tex-mex Tortilla Soup

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Title: TEX-MEX TORTILLA SOUP
Categories: Soups/stews, Mexican, Poultry
Yield: 6 servings

2 Whole large chicken breasts
-(about 2 lb.), skinned and
-boned
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel
-corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3
-cups), coarsly crushed
4 oz Monterey Jack Cheese,
-schredded (about 1 cup)
1 Avocado, peeled, seeded and
-cut into chunks
Snipped cilantro
Lime Wedges

Cut chicken into 1 inch cubes; set aside. In a large
saucepan combine water, beef and chicken broths,
undrained tomatoes, onoin and green pepper. Bring to
boiling. 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 chips. Sprinkle with cheese, avocado
and cilantro. Serve with lime wedges.

Makes 6 servings.

Posted by Linda Glover. Courtesy of Fred Peters.

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