Chicken Tortilla SoupUser Submitted Recipe
4 cups spicy-hot V8 juice
2 cups water
2 tbsp. chicken bouillon granules
Meat from one or two rotisserie chickens
1/2 can of white corn, drained
1 can Rotel tomatoes, not drained
1/4 large white onion, chopped
1 tbp minced garlic
1/2 cup lime juice
1/4 cup flour (optional)
Cumin to taste
1 tsp chili powder, or to taste
Salt, to taste
Fresh cilantro, chopped, as much as you like
Chopped green onion
Saute the chopped onion and minced garlic in a little oil. In a large pot, combine all ingredients except the avocados, cheese, green onion, and tortilla chips. If you like a thicker soup, mix the 1/4 cup flour with a little water and then stir into the broth. For thinner soup, leave out the flour. Taste often to make sure you are using the right amount of seasoning. Simmer for about 30-40 minutes, stirring occasionally.
Break tortilla chips into small pieces and put in bowls. Add shredded cheese and slices of avocado. Then ladle the soup over the chip/cheese/avocado mixture in the bowls, and serve. Top with green onion and sour cream if you like.
Servingsno serving information available
no nutrition information available
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