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

Ingredients

  • 2 tablespoons canola oil
  • 2 yellow onions
  • 2 tablespoons ancho or regular chili powder
  • 1/2 teaspoon Garlic powder
  • 2 1/2 pounds boneless skinless chicken breast
  • 1 black beans
  • 1 diced tomatoes
  • 1 whole kernel sweet corn
  • 1 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 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.

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