Sunday, October 4, 2009

Tortilla Soup

1 pound chicken breast
2 TB oil
1 16 oz jar salsa
1 can black beans (rinsed and drained)
1 bag frozen corn (thawed)
1 packet taco seasoning
1/2 c water
1 can V8 (32 oz)
toppings: tortilla chips, sour cream, shredded cheese, fresh cilantro

Cut chicken into bite sized pieces.  Heat oil in skillet and cook chicken until no longer pink.  Add water and taco seasoning and cook until pieces are well coated. 
In crockpot (or big pot on the stove) combine V8, salsa, black beans, corn.  Add chicken and stir.  Cook on low for 3-4 hours.  Serve with sour cream, shredded cheese, tortilla chips, and fresh cilantro!  So good on a cold day!

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