Appetizers:

Tex-Mex Tortilla Soup

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Ingredients

2 whole chicken breasts, skinned and deboned
2 cups water
14 1/2-ounce can beef broth
14 1/2-ounce can chicken broth
14 1/2-ounce can tomatoes, undrained, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
8 3/4-ounce can whole kernel corn, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
About 3 cups tortilla chips, coarsely chopped
1 cup Monterey Jack cheese, shredded
1 avocado, peeled, seeded and coarsely chopped
Cilantro, snipped
Lime wedges, optional

Instructions

Cut chicken into 1-inch cubes. In a large saucepan, combine water, beef and chicken broths, tomatoes, onion and green pepper and bring to a boil. Add chicken and reduce heat. Cover and simmer about 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, about 10 minutes or more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro, if desired. Serve with lime wedges, if desired. Makes 6 servings.

Marion Elizabeth Erickson Rock Island