Southwest Taco Soup

from: Favorite Family recipes

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans Italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. Let cook for about 1 more hour.

This soup is different than most Taco soups I've tried. It's lite and fresh.