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!
1 to 1 1/4
pounds boneless skinless chicken thigh or breasts
14-ounce cans reduced-sodium chicken broth
14 1/2-ounce can diced tomatoes, undrained
chopped onion (1 medium)
chopped green sweet pepper
1 to 2
teaspoon ground cumin
teaspoon black pepper
frozen loose-pack whole kernel corn
tortilla chips, coarsely crushed
shredded Monterey Jack cheese (4 ounces)
avocado, seeded, peeled, and cut into chunks (optional)
Snipped fresh cilantro, sliced fresh jalapeno peppers (see note, page 000), and/or lime wedges (optional)
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).
nutritional info per serving
K:63165v0:148096 Copyright - © [1994-2013] Meredith Corporation