Texas Chicken Vegetable Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 510 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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