Shelly's Recipe

SPICY MEXICAN CHICKEN CORN AND BLACK BEAN TACO SOUP

Category: Soups

Oil (use enough oil to coat the bottom of the pot, can use vegetable, canola or olive oil)
1 medium onion, chopped
4 large garlic cloves, minced
1 to 2 jalapeno pepper, seeded and finely chopped (or leave the seeds in if you dare!)
1 envelope spicy taco seasoning mix
1 cup chicken broth OR water (can just use a whole can of chicken broth)
1 (32 oz) can V8 juice
1 (16 oz) jar salsa (medium or hot)
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) package frozen corn, thawed
Seasoned salt and fresh ground black pepper, to taste
2 cups cooked cubed chicken (or use as much as you like)
Shredded cheddar cheese
Sour cream

In a saucepan heat oil over medium-high heat; add in onion; cook for about 3 minutes. Add in garlic and jalapeno pepper; cook stirring for 2 minutes. Add in taco seasoning; cook stirring for 1 minute. Stir in chicken broth or water, V-8 juice, salsa, black beans and corn; bring to a boil. Reduce heat and simmer partially covered for about 30 minutes, seasoning with salt and pepper about halfway through). Add in the chicken; simmer for another 25-30 minutes. Ladle into bowls then top with shredded cheddar cheese and sour cream. Servings 6

NOTE: This soup tastes even better the next day.