Tex-mex Tortilla Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Mexican | Mexican, Poultry, Soups/stews | 6 | Servings |
INGREDIENTS
| 2 | Whole large chicken breasts | |
| about 2 lb. skinned | ||
| and | ||
| boned | ||
| 2 | c | Water |
| 14 1/2 | oz | Can beef broth |
| 14 1/2 | oz | Can chicken broth |
| 14 1/2 | oz | Can tomatoes, cut up |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 8 | 3/4 oz can whole kernel | |
| corn drained | ||
| 1 | t | Chili powder |
| 1/2 | t | Ground cumin |
| 1/8 | t | Ground black pepper |
| Tortilla Chips, about 3 | ||
| cups coarsly crushed | ||
| 4 | oz | Monterey Jack Cheese |
| schredded about 1 cup | ||
| 1 | Avocado, peeled seeded and | |
| cut into chunks | ||
| Snipped cilantro | ||
| Lime Wedges |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 468
Calories From Fat: 189
Total Fat: 21.6g
Cholesterol: 65.6mg
Sodium: 986.2mg
Potassium: 787.7mg
Carbohydrates: 41.7g
Fiber: 6.4g
Sugar: 4.8g
Protein: 30.1g