Kirsten's Chicken Tortilla Soup


3-4 lg. frozen chicken breasts
1 packet taco seasoning
1 c. chicken broth
2 c. Spicy V-8
1 can enchilada sauce
1 can diced tomatoes with green chiles
1 can diced tomatoes
1 can corn
1 can black beans
1-2 T. chili powder
1 t. garlic salt
1 t. cumin
salt to taste

(Kirsten's original recipe also includes 2-3 T. jarred jalapeno slices, but we're wusses here at the Not2Us household, so we leave them out!)  :)


Add first three ingredients to the crock pot and set to high for a couple hours.
In the pot, shred the chicken.
Pour the other ingredients into the pot and cook until it's all warm.
Serve with crushed tortilla chips, shredded Colby or Monterey Jack cheese, and sour cream.

**You can also make this soup on the stove top.  Simply boil the first three ingredients until the chicken is thoroughly cooked (about 20 minutes), then add the rest of the ingredients and heat up.  Yum!

Makes a large pot...probably 8-10 servings.  You can freeze leftovers, too!

Kirsten, thanks for sharing!!!  :)