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Categories:
onion green chiles pepper garlic chicken tomatoes tomatoes beef broth chicken broth tomato soup water ground cumin chili powder lemon pepper cayenne pepper Worcestershire sauce corn tortillas shredded Monterey Jack Cheddar cheese avocados
Viewed: 25 - Published at: 5 years agoIngredients
- 1 md. onion, chopped
- 1 can (4 oz.) green chiles, chopped
- 1 jalapeno pepper, chopped
- 2 cloves garlic, minced
- 1/2 lb. chicken, cooked and diced
- 1 can (14-1/2 oz.) tomatoes
- 1 can (10 oz.) tomatoes with green chilies
- 1 can (14-1/2 oz.) beef broth
- 1 can (14-1/2 oz.) chicken broth
- 1 can tomato soup
- 2-1/2 cup water
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. lemon pepper seasoning
- 1/4 tsp. cayenne pepper
- 2 tsp. Worcestershire sauce
- 4 soft corn tortillas, cut in 1 inch pieces
- 1/4 cup shredded Monterey Jack
- Cheddar cheese
- 2 cubed avocados (optional)
Method
- Drain juice from tomatoes into a skillet.
- Saute onion, chilies, jalapeno, and garlic; transfer to stockpot.
- Add remaining ingredients, except tortillas, cheese, and avocado.
- Simmer uncovered 1 hour.
- Add tortillas; cook 10 minutes.
- Pour over cheese and avocado in bowls.
