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<blockquote data-quote="druryj" data-source="post: 1332361" data-attributes="member: 10465">Marys Tortilla Soup3-4 boneless, skinless chicken breasts.1 can beef broth1 can chicken broth1 can diced tomatoes1 can Mexican Rotel1 /2 cup chopped onion¼ cup chopped red bell pepper1 cup frozen corn1 tspn chili powder½ tspn cumin¼ tspn black pepper½ tspn garlic powderPlace chicken breasts in large stockpot, cover with water, bring to a boil and then simmer about 25 minutes until done.&nbsp; Remove chicken and set aside to cool.&nbsp; Reserve 2 cups of the water.&nbsp; Add all remaining ingredients to the reserved water and bring to a gentle boil, then simmer and cook approximately 30 minutes, stirring occasionally, until onion and bell pepper are tender.&nbsp; Meanwhile, shred the chicken and add it in during the last few minutes of cooking to heat through.&nbsp; Serve with corn tortilla chips and grated Monterrey Jack Cheese.</blockquote>

[QUOTE="druryj, post: 1332361, member: 10465"] Marys Tortilla Soup 3-4 boneless, skinless chicken breasts. 1 can beef broth 1 can chicken broth 1 can diced tomatoes 1 can Mexican Rotel 1 /2 cup chopped onion ¼ cup chopped red bell pepper 1 cup frozen corn 1 tspn chili powder ½ tspn cumin ¼ tspn black pepper ½ tspn garlic powder Place chicken breasts in large stockpot, cover with water, bring to a boil and then simmer about 25 minutes until done. Remove chicken and set aside to cool. Reserve 2 cups of the water. Add all remaining ingredients to the reserved water and bring to a gentle boil, then simmer and cook approximately 30 minutes, stirring occasionally, until onion and bell pepper are tender. Meanwhile, shred the chicken and add it in during the last few minutes of cooking to heat through. Serve with corn tortilla chips and grated Monterrey Jack Cheese. [/QUOTE]

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