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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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This hits the spot, difficult to have just one bowl! Ingredients:
1 bag tortilla chips (restaurant style, no salt preferred) |
2 tablespoons oil |
1 cup diced red onion |
2 cloves garlic, finely chopped |
1 teaspoon cumin |
48oz spicy hot cocktail vegetable juice |
1 2-1/2 or 3 pound cooked chicken cut up (a rotisserie cooked chicken works great) |
1 14- 1/2 oz can stewed mexican tomatoes |
1 14 1/2 oz can chicken broth |
6-8 small new potatoes cut into bite size |
1 cup diced carrots |
1/2 cup diced celery |
juice of two limes |
topping |
1/2 cup thinly sliced green onions |
fresh cilantro diced fine (add to taste) |
grated monetary jack cheese (4oz for each bowl) |
Directions:
1. Using 2 tablespoons cooking oil, sauté onions and garlic cloves and cumin; add vegetables juice, stewed tomatoes, lime juice and chicken broth; slowly add vegetables. Bring to a boil and cook until vegetables are tender. Add cooked chicken and heat until hot. Place tortilla chips in a bowl and pour approximately 2 ladles of soup over chips, sprinkle with cilantro, green onions and grated cheese.
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