Texas Breakfast Tacos
INGREDIENTS:
2 Whole large chicken breasts 1 ts Chili powder
-(about 2 lb.), skinned and 1/2 ts Ground cumin
-boned 1/8 ts Ground black pepper
2 c Water Tortilla Chips (about 3
14 1/2 oz Can beef broth -cups), coarsly crushed
14 1/2 oz Can chicken broth 4 oz Monterey Jack Cheese,
14 1/2 oz Can tomatoes, cut up -schredded (about 1 cup)
1/2 c Chopped onion 1 Avocado, peeled, seeded and
1/4 c Chopped green pepper -cut into chunks
8 3/4 oz can whole kernel Snipped cilantro
-corn, drained Lime Wedges
2 Whole large chicken breasts 1 ts Chili powder
-(about 2 lb.), skinned and 1/2 ts Ground cumin
-boned 1/8 ts Ground black pepper
2 c Water Tortilla Chips (about 3
14 1/2 oz Can beef broth -cups), coarsly crushed
14 1/2 oz Can chicken broth 4 oz Monterey Jack Cheese,
14 1/2 oz Can tomatoes, cut up -schredded (about 1 cup)
1/2 c Chopped onion 1 Avocado, peeled, seeded and
1/4 c Chopped green pepper -cut into chunks
8 3/4 oz can whole kernel Snipped cilantro
-corn, drained Lime Wedges
Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges.
Makes 6 servings.
Makes 6 servings.