This recipe comes from Randy, Jr.
Ingredients:
| 1 Tbsp. | Vegetable Oil | ½ tsp. | Sugar |
| 1 Small | Onion | ¼ tsp. | Black Pepper |
| 3-4 Cloves | Garlic | 1 ½ tsp. | Ground Cumin |
| 4 oz. | Chopped Green Chilies | 1 ½ tsp. | Chili Powder |
| 1 Cup | Chopped Fresh Tomatoes | 1 Tbsp. | Worcestershire Sauce |
| 1 | Finely Chopped Jalapeno | 2 | Chicken Breasts |
| 12 oz. | V-8 Juice (Spicy is best) | Vegetables | |
| 1 | Beef Bouillon Cube | Fried Tortillas, in strips | |
| 4 ½ Cups | Water | Avocados | |
| 1 | Chicken Bouillon Cube | Shredded Cheese | |
| ¼ tsp. | Salt | Cilantro |
Directions:
- Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
- In a large pot, sauté first four ingredients until tender.
- Add the remaining ingredients in the ingredients list up to and including the chicken (cooked and shredded), and including the bouillon water and the remaining water.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about an hour.
- Add any additional vegetables that you want in the soup. (Diced zucchinis are good in this.)
- Simmer until the vegetables are tender, about 30 more minutes.
- To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (Two small corn tortillas per person is a good rule of thumb.)
Dish up the soup (thickened, if necessary) and top with Avocados, Cheese and Cilantro for garnish. May also put a scoop of sour cream on top.
Lindy's Recipes 
Written by Lindy Norris
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