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Categories:
chicken bouillon cubes boiling water chicken breasts cumin olive oil green bell pepper onion Ro-Tel tomatoes avocados tomatoes tomato sauce green chilies cornstarch salt tortilla chips garlic cheese
Viewed: 45 - Published at: 3 years agoIngredients
- 2 chicken bouillon cubes
- 1 beef bouillon cube
- 5 c. boiling water
- 4 boneless chicken breasts, cut in small pieces
- 1 tsp. cumin
- 2 Tbsp. olive oil
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 1 (10 oz.) can Ro-Tel tomatoes, drained and chopped
- 2 avocados, cut into wedges
- 1 (16 oz.) can tomatoes, peeled, drained and chopped
- 1 (15 oz.) can tomato sauce
- 1 (7 oz.) can chopped green chilies, drained
- 2 Tbsp. cornstarch
- salt and pepper to taste
- 1 (12 oz.) pkg. tortilla chips, broken
- fresh garlic to taste
- 8 oz. Monterey Jack cheese, shredded
Method
- Dissolve bouillon cubes in boiling water in a large soup pot. Stir in chicken and cumin. Simmer over low heat for 2 hours.
