Collection of recipes from family & friends

Chicken Tortilla Soup

This recipe comes from Randy, Jr.


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


  1. Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  2. In a large pot, sauté first four ingredients until tender.
  3. 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.
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (Diced zucchinis are good in this.)
  7. Simmer until the vegetables are tender, about 30 more minutes.
  8. 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.

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