Chicken Tortilla Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 3 -4 garlic cloves, minced
• 1 (4 ounce) can of chopped green chilies, drained
• 1 cup chopped fresh tomato
• 1 finely chopped jalapeno pepper (optional)
• 1 (12 ounce) can v8 vegetable juice (i use spicy v8 juice)
• 4 1/2 cups water
• 1 beef bouillon cube (i use knorr extra large)
• 1 chicken bouillon cube (i use knorr extra large)
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 tablespoon worcestershire sauce
• 2 chicken breasts, cooked and shredded
• vegetables (such as zucchini,corn,kidney beans)
• fried tortilla, in strips, for garnish
• avocado, for garnish
• shredded cheese, for garnish
• cilantro, for garnish

Recipe

• 1 heat some of the water in the microwave until almost boiling. add the bouillon and stir to dissolve.
• 2 in a large pot, saute first four ingredients until tender.
• 3 add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• 4 cover and bring to a boil.
• 5 reduce heat to low and simmer for about an hour.
• 6 add any additional vegetables that you want in the soup. (i usually add a couple of diced zucchinis.).
• 7 simmer until the vegetalbes are tender, about 30 more minutes.
• 8 to serve: make enough corn tortilla strips for the amount of servings that you are going to make. (i like a thick soup so i use two small corn tortillas per person).
• 9 slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• 10 lightly sprinkle the tortilla strips with salt if desired.
• 11 layer the tortilla strips in bowls.
• 12 sprinkle with chopped avocado if desired.
• 13 ladle soup into bowl.
• 14 sprinkle with shredded cheddar cheese and cilantro and serve immediately.