Full Page 4 x 6 5 x 7

2 whole large chicken breasts (about 2 lbs.) skinned, boned
2 cups water
1 14 1/2 oz. can beef broth
1 14 1/2 oz. can chicken broth
1 14 1/2 oz can tomatoes, cut up
1/2 cup chopped onion
1/4 cup chopped green pepper
1 8 3/4 oz. can whole kernel corn, drained
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground black pepper
Tortilla chips (about 3 cups), coarsely crushed
4 oz. Monterey Jack cheese, shredded (about 1 cup)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped cilantro (optional)
Lime wedges (optional)

Cut chicken into 1-inch cubes; set aside. In a large saucepan, combine water, beef broth, chicken broth, undrained tomatoes, onion, 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 chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro, if desired. Serve with lime wedges.

6 servings
Keywords: Mexican, soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff     Last Updated: October 02, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017


Founded April 13, 2006   
2015 fergusonrecipes.com