Tex-Mex Tortilla Soup

6 Servings

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Tex-Mex Tortilla Soup Ingredients

2 Whole large chicken breasts	1 ts Chili powder
2 c Water	1/2 ts Ground cumin
14 1/2 oz Can beef broth	1/8 ts Ground black pepper
14 1/2 oz Can chicken broth	Tortilla Chips (about 3
14 1/2 oz Can tomatoes, cut up	4 oz Monterey Jack Cheese,
1/2 c Chopped onion	1 Avocado, peeled, seeded and
1/4 c Chopped green pepper	Snipped cilantro
8 3/4 oz can whole kernel	Lime Wedges

Instructions for Tex-Mex Tortilla Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Mexican