This is a great take on a Southwestern favorite. Perfect for a chilly evening.
Blue Ribbon Recipe
The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It's creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night.
mild green chilies (these come in small cans, 4 oz)
yellow onion, chopped
water (as needed)
shredded cheddar, jack or Mexican blend cheese (8 oz)
salt and pepper, to taste
avocados, sliced (optional)
How To Make
Break up boned chicken into bite-sized pieces.
In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.
To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired.
This is terrific served with cornbread or cheese bread.
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