Easy Southwestern Chicken Soup..........

1 1/2 lbs chicken (leftover works fine) or cut fresh boneless breast into chunks.

1 onion

minced garlic to taste

2 cans seasoned diced tomatoes including juice( I used the mexican seasoned ones with mild green chilies)

1 1/2 cups frozen corn, or as much as you want.

1 pk taco seasoning, or cumin coriander and oregano to taste

1 small can sliced black olives

2 cans black beans (rinsed)

1 jar prepared salsa. Heres where you can adjust the "heat" I used medium salsa, you can use mild or hot.

 You can add water or V-8 juice to thin soup, if necessary.

Saute chicken in a couple of tablespoons of oil, add garlic and onions till done. Place chicken in slow cooker, add all other ingredients, can be simmered on low for 8 hours, or high 4 hours. If you use a regular pan, just simmer till it tastes good. Great served with a dollop of sour cream and fresh cilantro on top. Also a couple of tortilla chips on top looks good too. Enjoy! Freezes well too!

Comments

[Trisha]

This looks delicious!

[Barb Jansen]

Hi Trish, I just had some for lunch today! Easy and very tasty. Good for you too!

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[Doris]

Sounds and looks delish. Wish I knew how to copy the recipe so I can print it out.

[Trisha]

Hi Barbara, I just wanted to tell you that I made this for dinner last night and my family loved it. I was worried that it would be too spicy for the kids but they said it was spicy but not too bad. My husband kept telling me all night how yummy dinner was and hoped I would make it again. Thanks so much for sharing this recipe!!