| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Mexican |
Soups/stews, Mexican, Poultry |
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 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
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
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