Friday, November 5, 2010

Mexican Chicken Soup


Saute for about five minutes:
1 onion
1 7oz. can chopped green chilies
2 crushed garlic cloves
2 T. oil

Then add:
1 28 oz. can crushed/diced tomatoes ( I like the ones with green chilies)
3 cups V8 juice (sometimes I like to use Spicy V8, but it may be too hot for the kids)
2 cups beef broth
1 tsp. cumin
1 tsp. chili powder
1 T. Worcestershire sauce
5 chicken breasts, cooked and shredded
1 can sweet corn

Bring to a boil and simmer a couple hours to bring out flavors. Serves 6.

Serve with toppings such as: chopped green onion, grated cheese, sour cream, avocado, black olives, and Fritos or crushed tortilla chips.
Recipe Found at {Cooking AlaMode} Print this post

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