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Tortilla Chicken Soup

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Tortilla Chicken Soup
Ingredients Needed For Tortilla Chicken Soup
* 4 skinless, boneless Chicken breast halves (about 1 pound total)
* 2 14-ounce cans reduced-sodium chicken broth
* 1 14-ounce can beef broth
* 1 14 1/2 -ounce can tomatoes, undrained and cut up
* 1/2 cup chopped Onion (1 medium)
* 1/4 cup chopped green sweet pepper
* 1 cup frozen loose-pack whole kernel corn
* 1 to 2 teaspoons chili powder
* 3 teaspoon ground cumin
* 1/8 teaspoon ground black pepper
* 3 cups tortilla chips, coarsely crushed
* 1 cup shredded Monterey jack Cheese (4 ounces)
* 1 avocado, peeled, seeded, and cut into chunks (optional)
* Snipped fresh cilantro (optional)
* Sliced fresh jalapeno peppers (optional)
* lime wedges (optional)


Directions To Prepare Tortilla Chicken Soup
*Cut Chicken into bite-size pieces; set aside.
*In a 4-quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, Onion, and sweet pepper.
* Bring to boiling; add Chicken.
* Return to boiling; reduce heat.
* Simmer, covered, for 10 minutes.
*Add corn, chili powder, cumin, and black pepper to Chicken mixture in Dutch oven.
* Return to boiling; reduce heat.
*Simmer, covered, for 10 minutes more.
*To serve, place crushed tortilla chips in six soup bowls.
*Ladle soup over tortilla chips. Sprinkle with Monterey jack Cheese.



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Thursday, June 29, 2017, 4:04 pm


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