Chicken Tortilla Soup With V8 |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I absolutely love tortilla soup and I've realized more is not always necessary. This is amazing and there never seems to be leftovers. Ingredients:
1 small white onion, chopped |
1 tablespoon vegetable oil |
4 -6 garlic cloves, minced |
1 cup petit canned tomato (or fresh) |
1 (12 ounce) can v8 spicy vegetable juice (you can use regular) |
4 1/2 cups water |
1 large knorr beef bouillon cube |
1 large knorr chicken bouillon cube |
1/4 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon black pepper |
1 1/2 teaspoons ground cumin |
1 -2 tablespoon worcestershire sauce |
3 chicken breasts, cooked and shredded |
fried corn tortilla strips, for topping (can use tortilla chips to lessen oil) |
avocado, for topping |
shredded mozzarella cheese, for topping |
cilantro, for garnish |
Directions:
1. In a large microwaveable dish heat 2 cups of water till boiling and add bouillon cubes, stir to dissolve them.
2. In a large pot sauté vegetable oil, chopped small white onion and minced garlic together.
3. Add remaining ingredients to include the bouillon.
4. Cover and bring to a boil.
5. You may add additional vegetables at this time if you chose to add 30 minutes to the cooking time.
6. .
7. I love the taste of tortilla strips so I layer the bottom of each bowl and then pour soup in and top with tortilla strips, cheese, avocado, and plenty of cilantro.
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