Zesty Tortilla Soup

tortZesty Tortilla Soup

This is one of my absolute favorites soups. I love this soup on a cool winter evening. We will whip a big batch of this soup up to feed the youth at church. Stretch says that this recipe tastes like restaurant’s soup. Enjoy!



1 large package tortilla chips

1 cup diced onions

2 garlic cloves, mashed

2 Tablespoons oil

1 teaspoon cumin

48-oz. can (6 cups) spicy hot cocktail vegetable juice {or tomato juice spiked with Tabasco or cayenne – to taste)

14 1/2-oz. can chicken broth

1/2 cup thinly sliced green onions

2-4 skinless, boneless chicken breasts, cubed

Shredded or cubed Monterey Jack Cheese, either regular or pepper jack

Fresh Cilantro

Sour Cream (optional)



In a large saucepan, cook onions and garlic in oil until translucent. Add cumin, vegetable juice, tomatoes, chicken broth and chicken chunks and bring to a boil. Reduce heat, and simmer until chicken is cooked through, cut to test. Divide green onions into 6 – 9 bowls. Top with a handful of cheese. Ladle soup over the top into bowls. Top with tortilla strips, cilantro and a spoonful or two of sour cream, if desired.



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