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Categories:
vegetable oil onion green bell pepper red bell pepper garlic chicken broth tomatoes chicken whole kernel corn ground cumin salt ground black pepper tortilla chips Cheddar cheese
Viewed: 34 - Published at: 5 years agoIngredients
- 2 tablespoons Pure Wesson Vegetable Oil
- 1 large onion, chopped (1 large = 1 cup)
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, finely chopped
- 3 cans (14 oz each) chicken broth
- 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
- 2 cups shredded cooked chicken
- 1 cup drained canned whole kernel corn
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups tortilla chips, broken (2 cups = 4 oz)
- Shredded Cheddar cheese, sliced green onions, cilantro sprigs and diced avocado, optional
Method
- Hands On: 20 minutes
- Total: 30 minutes
- Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
- Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
- Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro and avocado, if desired.
