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Tex-Mex Chicken Soup

Source of Recipe


Unknown






List of Ingredients



• 2 lbs. skinless, boneless chicken breasts
  
• 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 Mexican-recipe stewed tomatoes
  
• 1 (8-3/4 oz.) can whole kernel corn, drained
  
• 1 (4-oz.) can chopped green chili peppers, drained
  
• 1/2 tsp ground cumin
  
• 1/8 tsp ground black pepper
  
• 3 cups tortilla chips, coarsely broken
  
• 1 cup shredded Monterey Jack cheese (4 ounces)
  
• 1 avocado, peeled, seeded, and cut into chunks (opt.)
  
• Lime wedges, optional
  






Instructions



1. Cut chicken into 1-inch cubes; set aside.
   
   
2. In a large saucepan, combine water, beef broth, chicken broth, and undrained tomatoes. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 minutes.
   
   
3. Add corn, chili peppers, cumin, and pepper. Simmer, covered, 10 minutes longer.
   
   To serve, place about 1/2 cup broken tortilla chips into each of six serving bowls. Ladle soup over tortilla chips. Sprinkle with cheese and avocado, if desired. Serve with lime wedges, if desired.
   
   Makes 6 servings.