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.
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|Serving Size: 1 Serving (560g)|
|Recipe Makes: 6|
|Calories from Fat: 350 (42%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 94.2mg||29 %|
|Sodium 960.2mg||33 %|
|Potassium 1048.9mg||28 %|
|Total Carbohydrate 88g||26 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 78.7g|
|Protein 35.8g||51 %|
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Calories per serving: 838
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