- 1 onion, chopped
- 1 bell pepper, chopped
- 2 T. oil
- 3 chicken breasts, cubed
- 2 (16 oz) canned diced tomatoes
- 1 (10 oz) can tomato and green chilies
- 1 (14 oz) can whole kernel corn, undrained
- 1 (14 ½ oz) can beef broth
- 1 ½ cup water
- ½ cup salsa
- 1 teaspoon cumin
- Corn tortillas
In a large pot, sauté onion in oil until tender. Add chicken, tomatoes, corn, beef broth, chicken broth, water, cumin and simmer for 1 hour.
Cut corn tortillas in strips and place on nonstick cookie sheet. Spray with vegetable oil cooking spray and bake in oven at 325º for 8 -12 minutes. Place tortilla strips in bottom of bowl. Cover with soup.