- 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
- 1/2 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
- 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.
- Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.
05/01/2018
recipepes.com
Texas Chicken Vegetable Soup, recipe
PT15M
PT1H
5
455 calories