Blue Corn Tortilla Soup

Serves 6

Ingredients:

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.