Spicy Chicken Soup

In a stock pot, bring chicken broth to a simmer, and cook chicken until juices run clear. Remove the chicken from the broth, cool it and shred it – then set the chicken aside.

While heating broth back to boiling, use a food processor to puree onion, jalapenos, cumin and garlic.

When broth is boiling, add puree, tomatoes and tomatoes with green chiles along with tomato sauce and vegetable juice. Simmer for 1 hour. Salt and pepper to taste. Add shredded chicken at the end of the cooking time and heat through.

Serve with crackers, crispy tortilla strips, mozzarella cheese or bread.