2 whole large chicken breasts (about 2 lbs), skinned and boned
1 14 1/2 oz can beef broth
1 qt chicken broth
1 14 1/2 oz can diced tomatoes (with or without green chilis added)
1/2 cup chopped onion
1/2 cup chopped fresh green pepper (bell pepper)
1 4 oz can diced green chilis
1 11 oz can of corn (or 1 1/2 cup frozen corn)
2 tsp chili powder
1 tsp. ground cumin
1/4 tsp ground black pepper
hot sauce to taste (Tabasco chipotle is our favorite..several shakes in recipe and more at the table will make it spicy)
Tortilla chips broken into bits or fresh corn tortillas cut into bite sized strips and fried crispy in oil while soup cooks
1 1/2 cups (or more) shredded Monterey Jack cheese or Mexican cheese blend
1 (or more) avocado diced (sprinkle with lime juice if cutting ahead of time so it doesn’t brown)
1 lime cut into wedges
1/2 a bunch of fresh cilantro
sour cream (optional)
Pour broth, canned tomatoes, onion, and green peppers (both canned and fresh) into crock pot or large soup pot on stove (bring to boil if on stove, set on high with slow cooker).
Cut chicken into 1 inch cubes and add to pot. Add chili powder, cumin and pepper (and tabasco if using) to pot. On stove cover and cook over med heat about 10 min. In slow cooker cook for two or three hours. Add corn and stir to mix. Simmer on stove or keep warm in crock pot until time to serve.
Meanwhile, cut and fry corn tortillas or crush tortilla chips, place in a serving bowl. Wash and chop cilantro, place in serving bowl. Slice limes and dice avocados, set on the table.
Ladle soup into bowls. Each person can add avocado, cheese, cilantro and a squeeze of lime before added crispy tortilla strips and hot sauce to taste. You can also add a dollop of sour cream if you desire. Enjoy.
(You can add black beans or other vegetables if you want a heartier soup)
Makes about 8 small servings or 4-6 larger servings.
TJ Talks 