Tex-Mex Soup
Tex-Mex Soup is an impressive dinner. Made with 2 lb. chicken breasts, cooked and chopped, 2 c. water, 1 (14 1/2 oz.) can beef broth, 1 (14 1/2 oz.) can chicken broth and 1 (14 1/2 oz.) can ro-tel tomatoes, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Combine water, broth, Ro-Tel tomatoes, onion and green pepper and bring to a boil.
Add chicken; reduce heat and simmer for 30 minutes.
Add corn, beans, cumin, chili powder and pepper.
Simmer covered for 30 minutes or longer.
Place crushed tortilla chips, grated cheese and diced avocado in a bowl and ladle soup over.
π· Perfect Pairings
Complete your meal with these
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