Chicken Tortilla Soup

2 pounds Boneless, Skinless Chicken Breasts
2 32oz Boxes of Chicken Stock
46oz Bottle of Original V8 juice
1 Bunch of Cilantro ( minced well)
2 cloves Garlic minced
Juice of one lime ( plus more for serving)
1/2 large onion chopped
2 med jalapenos seeded and diced
1 medium Bell Pepper diced
1 14oz can petite diced tomatoes ( juice and all )
1 14oz can Whole tomatoes ( quartered and drained)
1 1/2 cups instant rice
Salt and Pepper to taste
TOPPINGS:( all optional) Lime Wedges, Cheese ( any kind, its up to you) Avocados, and of course Tortilla Chips

Add Broth to a large deep pot on med heat.
Add the chicken, cilantro, garlic, onion, jalapenos, bell pepper, and cook for about 10 minutes. Add the V8 juice, the lime juice, both cans of tomatoes and cook on Med-Low heat for an hour. Remove the Chicken breasts and place them in your food processor and pulse it about 6 times. Add the meat back to the pot and add the rice.
Cook on LOW for 40 minutes.
Serve with Toppings of Choice.01a

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