Tex-mex Tortilla Soup

6 Servings
100% would make this recipe for Tex-mex Tortilla Soup again.

Although this delicious soup tastes like it simmered all day, it only takes 30 minutes to make.

0 : 20

5 : 05

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Tex-mex Tortilla Soup Ingredients

1 1/4 lb Skinless, boneless chicken thighs or breast halves	1 c Frozen corn
3 can (14 oz) Reduced-sodium chicken broth	3 c Tortilla chips coarsely crushed
1 can (14.5 oz) Diced tomatoes undrained	1 c Monterey jack cheese shredded
1/2 c Onion chopped	1 Avocado cubed
1/4 c Green pepper (sweet) chopped	Fresh cilantro snipped
1 t Chili powder	Fresh jalapeno chile pepper sliced
1/2 t Cumin ground	Lime wedges optional
1/8 t Black pepper

Instructions for Tex-mex Tortilla Soup

1. Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine broth, undrained tomatoes, onion , sweet pepper, chili powder, cumin and black pepper. Bring to boiling; add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.

2. Sprinkle each serving with tortilla chips and cheese. If desired, serve with avocado chunks, snipped cilantro, sliced jalapeno chile pepper, and lime wedges.

Main Ingredient: CornCuisine: Mexican