2 Boneless Skinless chicken breasts. Cooked and shredded. or 1-2 cans of chunk chicken breast.
1 14 oz beef broth
1 14 oz can chicken broth
1 14.5 oz can chopped Mexican style tomatoes
1 can corn, drained
1 can black beans, drained
1 tsp chili powder
1/8 tsp pepper
Bring chicken. broth and tomatoes to a boil. Boil for 8-10 minutes. Add corn, beans, chili powder and pepper. Simmer for 10 more minutes or until soup is heated through. Top with crushed tortilla chips*, shredded Monterrey Jack cheese, a splash of lime juice and avocado.
*I love the lime flavored tortilla chips for this soup.
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