Chicken Tortilla Soup

I love Chicken Tortilla soup and know that there are many recipes out there. I have adjusted the recipes I have tried and this is what my results ended up being. This is so easy and I usually put this in my big roaster and cook all day for 5 hours or so on low. Serve with a spinach salad and you are good to go.

• Ready In: 6 hrs
• Serves: 6-8

Ingredients

• 46  ounces  organic low sodium chicken broth
• 2 (28 ounce) cans  san marzano diced tomatoes
• 1 (19 ounce) can black beans, drained
• 1  cup  v 8  vegetable juice
•  chopped green chili, mild
• 1  cup heavy cream
• 1  jalapeno, with seeds removed chopped
• 1  cup  diced onion
• 3  garlic cloves, diced
•  fresh cilantro, 1/4 cup chopped
• 1  tablespoon chili powder
• 1  teaspoon cumin
• 1⁄2 teaspoon paprika
• 1  lb Velveeta cheese, cubed
•  hot sauce
• 4  small  amish boneless chicken breasts
•  avocado
•  fine shredded  Mexican blend cheese
•  tortilla chips, crushed
•  sour cream

Directions

1. Boil fresh chicken breast in large pot of water until done.
2. remove and let cool.
3. saute onions ,garlic and jalapeno in small amount of olive oil.
4. add together with remaining ingredients to roasting pan or large crock pot.
5. shred the cooled down chicken by hand and add to pot.
6. salt and pepper to taste.
7. serve with garnish.
8. This freezes well !
9. Enjoy don't forget the cold beer , it helps flush the calories away !