Tortilla Soup - Ashley Thomas
2 chicken breasts, cooked
1 TBSP vegetable oil
1/2 c. onion, chopped
1 clove minced garlic
3 medium zucchini, sliced
4 c. chicken broth
16 oz. can stewed tomatoes (undrained) (I like more)
15 oz. can corn (undrained)
15 oz. tomato sauce
1 tsp. cumin
1/2 tsp. black pepper
Mix ingredients. Bring to a boil and simmer 20 minutes.
Serve with Monterrey Jack cheese and tortilla chips.
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