A very tasty Mexican soup!
Ingredients:
1 lb. cooked chicken breast, cut in bite size pieces
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 tbsp. minced garlic
1 (1 lb.) can diced tomatoes
4 cans chicken broth
1 can Mexicorn
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
Tabasco sauce, to taste
Tortilla chips
Grated Monterey Jack cheese
Directions:
In a large pot, saute onion, pepper and garlic in oil until limp.
Add tomatoes,
chicken, chicken broth and Mexicorn. Stir thoroughly, then add cumin,
chili powder, salt, pepper, and Tabasco.
Simmer for 1 to 1 1/2 hours,
uncovered, on medium low heat.
Sprinkle cheese in bottom of bowl.
Ladle hot soup over and top with tortilla chips.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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Last nights dinner. Thumbs up!!