Traditional Tex-Mex Chicken Tortilla Soup

A delightful Tex-Mex twist on classic chicken tortilla soup that will warm your soul and tantalize your taste buds.

Ingredients

2	boneless skinless chicken breasts, cut into 1-inch cubes
2	cups water
2	cups beef broth
2	cups chicken broth
2	(14 ½ ounce) cans tomatoes, cut up
1	cup chopped onion
½	cup chopped green bell pepper
2	(8 ¾ ounce) cans corn, drained
1	teaspoon chili powder
½	teaspoon ground cumin
⅛	teaspoon black pepper
	salt
	tortilla chips
	shredded monterey jack cheese
	sliced avocado
	lime wedge

Instructions

• 1. Begin by cutting the boneless, skinless chicken breasts into 1-inch cubes.
  2. In a sizable saucepan, combine the water, beef broth, chicken broth, undrained cut-up tomatoes, chopped onion, and diced green bell pepper.
  3. Bring the mixture to a vigorous boil over high heat.
  4. Once boiling, gently introduce the cubed chicken into the pot, then reduce the heat accordingly.
  5. Cover the saucepan and allow the soup to simmer for a period of 10 minutes.
  6. After the initial simmer, add the drained corn along with a delicate blend of chili powder, ground cumin, black pepper, and a sprinkling of salt to suit your taste.
  7. Continue the simmer, keeping the saucepan covered, for an additional 10 minutes to allow the flavors to meld harmoniously.
  8. To serve, garnish the soup with crushed tortilla chips, preferably the zesty lime-flavored ones, a generous sprinkling of shredded Monterey Jack cheese, slices of ripe avocado, and a finishing touch of freshly squeezed lime juice for a burst of citrusy delight.

Jul 19, 2024