Tex-Mex Tortilla Soup
| Yield: | 6 Servings |
| Categories: | Mexican, Poultry, Soups |
| 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 |
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