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1 large onion, chopped
1 small can chopped green chilies
4 cloves garlic, minced
2 tablespoons oil
2 cans tomato soup
2 cans beef broth
2 cans chicken broth
2 cans whole tomatoes, roughly chopped
2 cans Rotel
3 cups water
2 teaspoons cumin
1 teaspoon red pepper
2 tablespoons cilantro
4 chicken breasts, cooked and shredded
Tortilla chips, grated Monterey jack cheese, avocado, cilantro, sour cream

In large pot, saute onion, chilies and garlic in oil. Add next nine ingredients to vegetables and simmer, covered, 1 hour. Add chicken.

Serve with broken tortilla chips and grated Monterey jack cheese in bottom of bowl. Add avocado, cilantro and sour cream as desired.

Serving size: 2 cups. Per serving: 190 calories, 12 g protein, 5 g fat, 27.7 g carbohydrates, 2 g fiber, 1,979 mg sodium, 12 mg cholesterol

Laurie Healy, Comanche County Electric Cooperative

April 2008 Recipe Contest