2 chicken breasts, cooked and cubed
1 onion, chopped
2 cloves garlic, chopped
2 (14.5 oz) cans diced tomatoes (I usually blend mine up in the blender so there are no offensive tomato chunks)
2 cans water (fill up tomato cans with water)
1 (4 oz) can green chilies
2 cups frozen corn
1/4 tsp chili powder
2 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp cumin
6 chicken bullion cubes
4 beef bullion cubes
corn tortillas for tortilla strips
Saute chicken, onion and garlic until onion is translucent. Add everything else to the pot and simmer as long as you want (at least an hour). This also works great in a crockpot.
To make tortilla strips, cut the tortillas in 1/4 in strips, lay on a baking sheet and bake for 30 minutes at 350 degrees.
Serve the soup over the strips with cheese, sour cream, avocados etc.
This is a really yummy, thick soup with a lot of fun flavors.
1 onion, chopped
2 cloves garlic, chopped
2 (14.5 oz) cans diced tomatoes (I usually blend mine up in the blender so there are no offensive tomato chunks)
2 cans water (fill up tomato cans with water)
1 (4 oz) can green chilies
2 cups frozen corn
1/4 tsp chili powder
2 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp cumin
6 chicken bullion cubes
4 beef bullion cubes
corn tortillas for tortilla strips
Saute chicken, onion and garlic until onion is translucent. Add everything else to the pot and simmer as long as you want (at least an hour). This also works great in a crockpot.
To make tortilla strips, cut the tortillas in 1/4 in strips, lay on a baking sheet and bake for 30 minutes at 350 degrees.
Serve the soup over the strips with cheese, sour cream, avocados etc.
This is a really yummy, thick soup with a lot of fun flavors.
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