Blue Tortilla Soup

Serves 6

Ingredients:

1 quart Chicken stock or broth
1/2 cup V-8 juice
1/8 teaspoon white vinegar
1/2 cup tomatoes, chopped
1/2 large jalapeno pepper, ribs and seeds removed
2 tablespoons green bell peppers, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons cilantro, chopped
1/2 cup red onions, chopped
1/8 teaspoon garlic, chopped
2 teaspoons ancho chile powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 pinch white pepper, to taste
8 ounces jack cheese, grated
12 ounces chicken, boneless, cooked
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.