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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This recipe came from my friend Laura. It is one of my favorite. Ingredients:
3 (15 ounce) cans chicken broth |
1 (15 ounce) can diced tomatoes |
2 chicken bouillon cubes |
1 onion (chopped) |
1 zucchini (chopped) |
1 (10 ounce) can corn |
1 1/2 cups chicken, diced |
1/2 teaspoon cumin |
3 teaspoons chili powder |
3 tablespoons fresh cilantro, chopped |
4 -6 corn tortillas (torn, the more you use the thicker the soup) |
Directions:
1. Combine above, simmer 1 hour.
2. serve with shredded monterrey jack cheese, avacados, crushed chips, etc.
3. you may want to add garlic salt or tabasco for more zip.
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