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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 chicken breasts |
6 cup(s) water |
1 onion chopped |
4 clove(s) garlic minced |
2 teaspoon(s) salt |
28 ounce(s) diced tomatoes |
15 ounce(s) enchilada sauce |
2-15 ounce(s) cans pinto beans |
2 jalapeno peppers diced |
2 cup(s) corn |
1 bunch(es) cilantro chopped |
2 teaspoon(s) chili powder |
1 teaspoon(s) cumin |
tortilla chips |
avocado |
lime wedged |
Directions:
1. In a large soup pot,cook chicken breasts in water. Remove chicken breasts and dice.
2. Add all soup ingredients to the pot and let it all simmer on low for an hour.
3. Dish out your bowls of soup. Into each bowl squeeze one lime wedge, then garnish with chopped avocado and tortilla chips.
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