Tex-mex Tortilla Soup
Although this delicious soup tastes like it simmered all day, it only takes 30 minutes to make."Excellent soup. I wish I had had avocado and lime to serve with it. It was easy to put together and ready to serve in no time at all. The longer it simmered, the better it tasted. It's now added to my go-to menu. " - Crissyb65
Yield: 6 Ready in 10 minutes
favorite of 185 people 111 people want to try
|1 1/4 lbSkinless, boneless chicken thighs or breast halves|
|3 14-oz canReduced-sodium chicken broth|
|1 14.5-oz canDiced tomatoes; undrained|
|1/2 cOnion; chopped|
|1/4 cupGreen pepper (sweet); chopped|
|1 tChili powder|
|1/2 tspCumin; ground|
|1/8 tBlack pepper|
|1 cupFrozen corn|
|3 cupTortilla chips; coarsely crushed|
|1 cupMonterey jack cheese; shredded|
|1 Avocado; cubed|
|Fresh cilantro; snipped|
|Fresh jalapeno chile pepper; sliced|
|Lime wedges; optional|
Tex-mex Tortilla Soup Preparation
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.
My husband and I agree this is the best tortilla soup we've ever tasted.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Tex-mex Tortilla Soup Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven