Prep Time 15 min
Cook Time 30 min
Servings 10
Difficulty Easy

Ingredients

  • 2 tbsps. canola oil
  • 2 yellow onions
  • 2 tbsps. ancho or regular chili powder
  • 1/2 tsp. garlic powder
  • 2 1/2 lbs. boneless skinless chicken breast
  • 1 (15 oz.) can black beans
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (15.25 oz.) can whole kernel sweet corn
  • 1 (2.25 oz.) can diced green chilies
  • 3 fajita or soft taco size flour or corn tortillas
  • 2 bottles R.W. Knudsen Family® Very Veggie® Spicy! Vegetable Juice Blend
  • 1 (32 oz) can chicken broth
  • 1 cup chopped cilantro
  • Shredded pepper Jack cheese
  • Sour cream
  • Avocado
  • No stick cooking spray
  • 3 fajita or soft taco size flour or corn tortillas, cut into thin wedges

Directions

  • Step 1

    HEAT oil in large saucepan over medium heat. Add onions, chili powder and garlic. Cook until onions are golden brown. Add chicken to cooked onions. Stir and cover 5 minutes.

  • Step 2

    ADD beans, tomatoes, corn, green chilies, torn tortillas, juice blend and chicken broth to pan. Stir and simmer covered 30 minutes.

  • Step 3

    ADD 1 cup cilantro and stir. Generously spray both sides of the tortilla wedges with cooking spray. Cook tortilla wedges in a skillet over medium heat until golden brown on both sides; set aside. Serve soup garnished with cheese, sour cream, avocado, tortilla wedges and chopped cilantro.

Serving size
(1/10 of recipe)

  • Calories 380
  • Calories from Fat120g
  • Total Fat 14g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 85mg
  • Sodium 1320mg
  • Potassium 0mg
  • Total Carbohydrates 32g
  • Dietary Fiber 6g
  • Sugars 10g
  • Protein 33g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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