Tex-Mex Tortilla Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
skinned, boned |
|
| 2 | cups |
water
|
|
| 14 ½ | ounces |
beef stock
|
|
| 14 ½ | ounces |
chicken broth
|
|
| 14 ½ | ounces |
tomatoes
cut up |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
|
|
| 8 ¾ | ounces |
corn
drained |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 | x |
flour tortillas
crushed |
*
|
| 4 | ounces |
monterey jack cheese
shredded (about 1 cup) |
|
| 1 | each |
avocados
seeded and -cut up |
|
| 1 | x |
cilantro
snipped |
*
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
skinned, boned |
|
| 473 | ml |
water
|
|
| 419.1 | ml/g |
beef stock
|
|
| 419.1 | ml/g |
chicken broth
|
|
| 419.1 | ml/g |
tomatoes
cut up |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
|
|
| 252.9 | ml/g |
corn
drained |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
black pepper
ground |
|
| 1 | x |
flour tortillas
crushed |
*
|
| 115.6 | ml/g |
monterey jack cheese
shredded (about 1 cup) |
|
| 1 | each |
avocados
seeded and -cut up |
|
| 1 | x |
cilantro
snipped |
*
|
| 1 | each |
limes
cut into wedges |
|
Directions
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.
