Tex-Mex Soup

Name: Tex-Mex Soup
Ingredients: 2 lb. chicken breasts, cooked and chopped; 2 c. water; 1 (14 1/2 oz.) can beef broth; 1 (14 1/2 oz.) can chicken broth; 1 (14 1/2 oz.) can Ro-Tel tomatoes; 1/2 c. chopped onion; 1/4 c. chopped green pepper; 1 small can corn, drained; 1 can Ranch style beans, drained and rinsed; 1 tsp. ground cumin; 1 tsp. chili powder; 1/8 tsp. pepper; tortilla chips; Monterey Jack cheese and avocado

14 ingredients

5 steps

Ingredients

2 lb. chicken breasts, cooked and chopped
2 c. water
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can Ro-Tel tomatoes
1/2 c. chopped onion
1/4 c. chopped green pepper
1 small can corn, drained
1 can Ranch style beans, drained and rinsed
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
tortilla chips
Monterey Jack cheese and avocado

Directions

1

Combine water, broth, Ro-Tel tomatoes, onion and green pepper and bring to a boil.
2

Add chicken; reduce heat and simmer for 30 minutes.
3

Add corn, beans, cumin, chili powder and pepper.
4

Simmer covered for 30 minutes or longer.
5

Place crushed tortilla chips, grated cheese and diced avocado in a bowl and ladle soup over.