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Chicken Tex-Mex Soup
- 2 cups water
- 4 cups beef broth
- 1 can (8 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chili peppers
- 1 medium onion, chopped
- 1 tsp. ground cumin
- 1 tsp chili powder
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
Place above ingredients in a 4 quart slow cooker and cook covered on low for 6-8 hours. Turn slow-cooker to high and add
- 1 cup frozen whole kernel corn (thawed)
- 1 can (15 oz) of Black Beans
- 12-16 oz. pre-cooked southwestern-flavor chicken breast strips, (purchased frozen) cut into smaller pieces and thawed.
Cover and cook for 20 to 30 minutes on high. Stir in 8-10 corn tortillas, torn into 1" to 2" pieces and serve immediately. Sprinkle each bowl with shredded cheddar or Monterey Jack cheese. Crushed tortilla chips on top with a dollop of sour cream will add a yummy touch.
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