Texas Chicken Vegetable Soup recipe

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Ingredients

2 (46 fluid ounce) bottles vegetable juice
4 (14.5 ounce) cans chicken broth
2 cups cooked and cubed chicken
2 cups chopped green onions
½ bunch cilantro, chopped
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips, crushed
2 cups shredded Monterey Jack cheese

Nutrition Info

509.6 calories
carbohydrate: 49.4 g
cholesterol: 57 mg
fat: 25.9 g
fiber: 5.3 g
protein: 22.9 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1949.9 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil, reduce heat and simmer until flavors combine, about 25 minutes.

  2. Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

Recipe Yield

8 servings

Recipe Note

Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.

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