4 chicken breast fillets
1 10 oz. can v-8
1 can chicken broth
1 can beef broth
1 1/2 cups water
1 onion, sliced
1 garlic clove, minced
2 T oil
1 can cream of chicken soup
1 can Rotel tomatoes (depending on how spicy you want it, you can use regular Rotel tomatoes, mild Rotel tomatoes or plain diced tomatoes. For the lunch, I made a triple batch and used 1 can of mild Rotel and 2 cans of plain diced tomatoes.)
1 teaspoon cumin (I halved this in the batch for the lunch)
1 teaspoon chili powder (I halved this in the batch for the lunch)
Salt and pepper to taste
1 Tablespoon chopped cilantro (optional)
Tortilla chips and Monterrey jack or Mozzarella cheese for garnish.
Cook the chicken in the v-8, chicken broth, beef broth, and water. Saute the oinon and garlic in the oil. Chop or shred the chicken and return to the pot. Add the onion, garlic, and all else except cheese and chips.
Simmer 2 hours.
Serve garnished with cheese and chips.