Herdez Red Guajillo Chile Chicken Tortilla Soup

By Dottiejk

Ingredients

• 1 tablespoon olive oil
• 1 cup onion; diced
• 1 pound skinless boneless chicken breast; cut into 1-inch cubes
• 12 ounces herdez red guajillo cooking sauce
• 1-1/2 cup chicken broth
• 15 ounces can corn; drained
• 15 ounces can black beans; rinsed, drained
• 15 ounces can diced tomatoes; undrained
• 1 cup tomato-vegetable juice cocktail
• 3 corn tortillas; cut into strips

Preparation

Step 1

Heat olive oil in non-stick soup pot over medium heat. Add onions; cook and
stir until onions begin to soften, about 5 minutes. Stir in chicken and
continue cooking and stirring, about 5 minutes more.

Add chile cooking sauce, broth, corn, black beans, diced tomatoes and, V-8
juice. Bring t a boil over medium high heat. Cover, reduce heat to low, and
simmer for 20 minutes.

Preheat oven to 350°F.

Ten minutes before soup is ready, lay tortilla strips on a baking sheet and
bake in pre-heated oven for 10 minutes, or until nice and crispy.

Ladle soup into bowls and add a few tortilla strips.