Ingredients Jump to Instructions ↓

  1. 3 Tbl vegetable oil

  2. 2 med. green pepper s, chopped

  3. 1 med. red pepper , chopped

  4. 4 carrot s, peeled and chopped

  5. 1 med. onion , chopped

  6. 2 garlic cloves, minced (I used garlic powder)

  7. 3-4 skinless, boneless chicken breasts, in

  8. 1 in. cubes 1 14oz. can diced tomato es

  9. 1 1/2 tsp. ground cumin

  10. 1 1/2 cups frozen corn kernels

  11. 6 cups chicken broth Juice of

  12. 1 lime

  13. 1 1/2 cups shredded Monterey Jack Cheese Tortilla Strips:

  14. 2 Tbl vegetable oil

  15. 8-12 corn torillas

Instructions Jump to Ingredients ↑

  1. Heat oil in 5 quart Dutch oven. Add green and red peppers, carrots, onion, garlic, and chicken. Cook, stirring often, until onion is soft and chicken is cooked through, 4-6 min. Add tomatoes; reduce heat to medium, and cook, stirring occasionally, 5 min. Add cumin, corn, and chicken broth. Heat to boiling, reduce heat to low, and simmer, uncovered, 10 min. Stir in lime juice.

  2. Put cheese and fritos or tortilla strips in the bottom of a soup bowl. Ladle hot soup over the cheese To make your own tortilla strips: Heat 2 Tbl vegetable oil on medium-high until hot. Cut 8-12 corn tortillas into thin strips. Add the strips to the oil and stir until strips are crisp and golden, 2-3 minutes. Remove with a slotted spoon and drain on paper towels.


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