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Categories:
chicken breasts water beef broth chicken broth Ro-Tel tomatoes onion green pepper corn beans ground cumin chili powder pepper tortilla chips cheese
Viewed: 36 - Published at: 8 years agoIngredients
- 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
Method
- Combine water, broth, Ro-Tel tomatoes, onion and green pepper and bring to a boil.
- Add chicken; reduce heat and simmer for 30 minutes.
- Add corn, beans, cumin, chili powder and pepper.
- Simmer covered for 30 minutes or longer.
- Place crushed tortilla chips, grated cheese and diced avocado in a bowl and ladle soup over.
