HERDEZ® Red Guajillo Chile Chicken Tortilla Soup

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
• 1 (12 ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, or to taste
• 1 1/2 cups water
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cube chicken bouillon
• 1 cup tomato-vegetable juice cocktail
• 6 (6 inch) corn tortillas, cut into strips
• Additional toppings if desired: diced avocado, shredded cheddar cheese, salsa, diced tomato, sour cream, cilantro, hot sauce

Preparation

Step 1

Heat olive oil in a non-stick skillet 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 more minutes.

Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 to 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

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, add additional toppings if desired, and add a few tortilla strips.

Cook's Notes: For a less spicy soup, only use half the jar of red guajillo chile sauce, or add to taste. For additional seasoning, add more chicken bouillon or other seasonings such as cumin, chili powder, salt, or pepper if desired.