HERDEZ® Red Guajillo Chile Chicken Tortilla Soup

Ingredients

• 6 servings additional toppings if desired: avocado diced shredded sour
• 15 ounce black beans rinsed drained canned
• 15 ounce regular corn drained canned
• 15 ounce canned tomatoes diced undrained canned
• 1 cube chicken bouillon 
• 6 6-inch corn tortillas cut into strips ()
• 12 ounce herdez® guajillo chile mexican cooking sauce red to taste
• 1 tablespoon olive oil 
• 1 cup onion diced
• 1 pound chicken breasts boneless skinless cut into 1-inch cubes
• 1 cup tomato-vegetable juice cocktail 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• pot
• stove

Directions

1. Heat olive oil in a non-stick skillet over medium heat.
2. 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.
3. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. 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.
6. Ladle soup into bowls, add additional toppings if desired, and add a few tortilla strips.