Chili Chicken Soup

Chili Chicken Soup

4 boneless, skinless chicken breasts
Salt, pepper and garlic powder to taste
Water to cover
1 tbsp dried minced cilantro
1 onion, chopped
1/c cup chopped bell pepper
1 can diced Mexican flavored tomatoes
1 small can V8
2 cans chili beans in medium sauce
1 1/2 cups frozen whole kernel corn
1 tsp cumin
2 tsp hot Mexican chili powder

Season the chicken with salt, pepper and garlic powder and cover with water in a large stock pot. Bring to a boil, reduce heat and simmer for 30 minutes or until the chicken is completely cooked. Remove the chicken and set aside to cool. Strain the broth, discarding the weird floaty things, and return the broth to the pot.

Add the chopped onion, bell pepper, cilantro, tomatoes and V8 and return to a boil. Simmer until the onions and peppers are soft. Meanwhile, chop the chicken into bite-sized pieces and add it to the soup. Stir in the chili beans, corn, cumin and chili powder and cook for about 30 minutes. Serve with a garnish of partially crushed tortilla chips, a sprinkle of shredded cheddar and a dollop of sour cream.

This was so good! I love soup.