Our favorite soup! Easy to make, great taste, works in both summer and winter!
1. Saute onions, peppers, garlic and chicken breast in a big pot.
2. Add other ingredients and bring to a boil, then simmer for about 15 to 20 minutes. Dish out into bowls, add tortilla chips/strips and top with cheese.
Makes enough for 8 servings
1/2 c chopped onion (I use a medium one)
1/2 c chopped green pepper (again throw a whole medium one in)
2 cloves garlic, minced
1 T. oil
1-14 1/2 oz. can chopped tomatoes
4 oz. can green chilies
1/2 c picante sauce (like pace)
1 can (10 oz.) beef bouillon
1 can (10 oz.) chicken broth (sometimes I just use two cans chicken broth instead of beef)
10 1/2 oz. can tomato juice
1 1/2 c water
1 tsp ground cumin
1/2 TBS dried parsley (or handful of fresh)
1 c sliced zucchini
1 can Mexicorn
3 c chicken breast meat, cubed
Fresh cilantro - optional
1/2 c shredded cheddar or Jack cheese
tortilla strips or chips