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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 cups 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 or Cheddar cheese
2 cubed avocados (optional)
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Directions:
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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.
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