Tortilla Soup TexMex

By á-3031

Good housekeeping magazine

Ingredients

• 2 whole large chicken breasts( about 2#). Skinned and boned
• 2 cups water
• 1 14 oz can beef broth
• 1 14 oz can chicken broth
• 114 oz can diced tomatoes
• 1/2 cup chopped onion
• 1/4 cup chopped green paper
• 18oz can whole kernel corn, drained
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Tortilla chips
• 1 avocado, peeled, seeded,
• 4 oz shredded Mexican cheese blend

Preparation

Step 1

Cut chicken into 1 inch cubes. In large saucepan., combine water,beef broth, chicken broth and undrained tomatoes, onion and green pepper. Bring to a boil. Add chicken, reduce heat. Cover and simmer 10 minutes.

Add corn, chili powder, and cumin. Simmer covered 10 minutes more.

To serve put crushed Tortilla chips into bottom of bowl, ladle in soup. Add some diced avocado. Top with avocado slices and cheese. Garnish with snipped cilantro if desired.

I used rotisserie chicken and crisp tricolored tortilla stripes