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Main dishes

Tex-Mex Tortilla Soup

Tex-Mex Tortilla Soup recipe
Recipe and Photo by: Better Homes and Gardens
Give chicken noodle the night off. A Tex-Mex staple, this soup starts with chicken thighs and is ready to enjoy in 30 minutes. Don't forget the tortillas!
time
prep:
1 min
total:
30 min
servings
total:
6 servings

What You Need

1 to 1 1/4
 pounds boneless skinless chicken thigh or breasts
3
 14-ounce cans reduced-sodium chicken broth
1
 14 1/2-ounce can diced tomatoes, undrained
1/2
cup  chopped onion (1 medium)
1/4
cup  chopped green sweet pepper
1 to 2
teaspoons  chili powder
1/2
 teaspoon ground cumin
1/8
 teaspoon black pepper
1
cup  frozen loose-pack whole kernel corn
3
cups  tortilla chips, coarsely crushed
1
cup  shredded Monterey Jack cheese (4 ounces)
1
 avocado, seeded, peeled, and cut into chunks (optional)
 Snipped fresh cilantro, sliced fresh jalapeno peppers (see note, page 000), and/or lime wedges (optional)

Make It

1. Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.

2. Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalapeno peppers; serve with lime wedges.

MAKES 6 servings (9 cups).

K:63165v0:148096     Copyright - © [1994-2013] Meredith Corporation
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