This is a really delicious soup made from a tomato/vegetable juice base, garnished with shredded cheese, avocado and fresh cilantro.

1. In large skillet, sauté in 2 Tbsp heated olive oil:

1 yellow onion, chopped

3 cloves garlic, minced

1 Tbsp chili powder 

2. Stir in:

2-3 boneless, skinless chicken breasts, cut into bite-size cubes 

3. Cook for an additional five minutes.

4. Meanwhile in a large soup pot, heat over medium-high heat:

1 (32-oz) can V-8 Vegetable Juice

1 (32-oz) can chicken broth

1 (15-oz) can black beans, rinsed

1 (15-oz) can diced tomatoes

2 cups frozen corn

2 (4-oz) cans diced green chilies 

5. Stir in sautéed onion, garlic and chicken; simmer for 30-40 minutes, covered. 

6. Just before serving, stir in:

1 cup fresh cilantro, chopped

4-5 green onions, sliced

3 whole wheat tortillas, torn into bite-sized pieces 

7. Ladle soup into large soup bowls and top each individual serving with:

Shredded cheese

Avocado slices

Fresh chopped cilantro 

8. Yields 10-12 servings.