- 2 tablespoons vegetable oil
- 2 yellow onions, coarsely chopped
- 2 tablespoons ancho chili powder
- 1/2 teaspoon powdered garlic
- 2 1/2 pounds boneless chicken breast, cut into bite size pieces
- 2 bottles of R.W. Knudsen Family Very Veggie® Spicy Vegetable Juice Blend
- 1 (32 oz.) can chicken broth
- 1 can black beans, rinsed
- 1 can diced tomatoes
- 1 can yellow corn, rinsed
- 1 small can diced green chilies, rinsed
- 1 cup chopped cilantro
- 3 tortillas, torn into pieces
- Pepper jack cheese, shredded
- Sour cream
- Avocado, chopped
- Tortilla wedges, skillet fried to a light brown
- Chopped cilantro
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- Heat oil in deep skillet.
- Add onions, ancho chili powder and garlic powder.
- Cook until onions are golden brown.
- Add chicken to cooked onions. Stir and cover for 5 minutes.
- Add all canned items, juice blend and chicken broth to pan. Stir and simmer covered for 30 minutes.
- Add cilantro and stir.
- Add torn tortillas to thicken soup to desired consistency.
- Serve garnished with shredded cheese, sour cream, avocado, tortilla wedges and chopped cilantro.
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