dawn_mo
Well-known member
* Exported from MasterCook *
TEX-MEX TORTILLA SOUP
Recipe By : Joyce/Rochester, NY
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 whole large chicken breasts -- skinned and boned2 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. ground black pepper
3 cups tortilla chips -- 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. In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, and green pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 minutes. Add
corn, chili powder, cumin, and black 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, if desired. Serve with
lime wedges, if desired.
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TEX-MEX TORTILLA SOUP
Recipe By : Joyce/Rochester, NY
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 whole large chicken breasts -- skinned and boned2 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. ground black pepper
3 cups tortilla chips -- 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. In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, and green pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 minutes. Add
corn, chili powder, cumin, and black 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, if desired. Serve with
lime wedges, if desired.
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