Wednesday, January 20, 2010

Mexican Chicken Soup

This is one of my favorite soups of all time. It has some great kick, but can easily be toned down by adding sour cream to each serving or swapping out the spicy V8 juice for part regular. My kids LOVE it spicy though! We love serving this to big groups because its fun to have a soup bar with lots of different topping options (see below for details).
NOTE: I usually sauté the ingredients in step one, and then dump everything in the crockpot so it can cook all day, but it works just as well made over the stove. And, in case you're a fan of leftovers, this soup tastes even BETTER the next day!

Mexican Chicken Soup
-Cheryl O.-
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 (I like to use 2 cups of Spicy V8 and 1 cup of regular V8)
2 cups beef broth
1 tsp. cumin
1 tsp. chili powder
1 T. Worcestershire sauce
5 chicken breasts, cooked and shredded
2 cups frozen sweet white corn (or 2 cans of 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 tortilla strips.
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