Chicken Tortilla Soup

• 6 boneless skinless chicken breasts-cut in bite size chunks
• 6 stalks celery-sliced
• 6 carrots- sliced
• 1 large red onioin- chopped
• 1 green bell pepper-chopped
• 1 anaheim chili-seeded and finely chopped
• 2 14 oz. cans diced tomatoes
• 1 12 oz. can V8 juice
• 1 c. fresh cilantro- chopped
• 1 small bag frozen corn
• 1 14 oz. can white kidney beans-drained
• 1/3 c. olive oil
• 1 tsp. cumin
• salt and pepper to taste

1. In a large stock pot cook chicken in 1 Tbsp. oil. Remove. Saute bell and anaheim pepper in 1 Tbsp. oil until starting to brown. Remove. Saute celery, carrot, and onion in another 1Tbsp of oil until tender. Add to it the tomatoe, then blend with a hand blender until course puree. Add V8 and 2 cans of water. Put chicken, and peppers back in the pot. Add corn, beans, and spices. Cover and simmer for at least an hour. Throw in cilantro the last 15 minutes.

chicken breasts, stalks celery, red, green bell pepper, tomatoes, corn, white kidney beans, olive oil, cumin, salt

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50104601 (may not work)