Blue Corn Tortilla Soup


Serves 6




  1.    1 quart Chicken stock or broth
  2.    1/2 cup V-8 juice
  3.    1/8 teaspoon white vinegar
  4.    1/2 cup tomatoes, chopped
  5.    1/2 large jalapeno pepper, ribs and seeds removed
  6.    2 tablespoons green bell peppers, chopped
  7.    2 tablespoons red bell peppers, chopped
  8.    2 tablespoons cilantro, chopped
  9.    1/2 cup red onions, chopped
  10.    1/8 teaspoon garlic, chopped
  11.    2 teaspoons ancho chile powder
  12.    1/2 teaspoon oregano
  13.    1/2 teaspoon salt
  14.    1 pinch white pepper, to taste
  15.    8 ounces jack cheese, grated
  16.    12 ounces chicken, boneless, cooked
  17.    30 blue corn tortilla chips


Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm.


To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of chicken meat.


Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the chicken, then crumble (but not too small) 5 blue corn tortilla chips over

the top of the cheese and chicken meat.


When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, chicken and tortilla chips. Serve at once.