Recipe: Chicken Fajita Soup

CHICKEN FAJITA SOUP

2 pounds chicken tenders
Vegetable cooking spray
1 cup diced onions
1/2 cup green onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cups V-8 vegetable juice
1 1/2 cups black bean and corn salsa
1 packet taco seasoning mix
2 jalapeno pepper
TO SERVE:
4 tablespoons sour cream
Baked tortilla chips

In a medium-size skillet sprayed with vegetable cooking spray, brown chicken tenders over medium-high heat. Shred chicken tenders into bite-size pieces and set aside.

Meanwhile, saute onions and bell peppers over medium heat in butter.

Place chicken and vegetables into slow cooker and add V-8 juice, salsa, seasoning mix, and jalapeno peppers (Be sure to slice peppers in the center without slicing it in 2 peices).

Cover and cook on Low for 6 to 8 hours.

TO SERVE:
Ladle into 4 serving bowls and top each with 1 tablespoon sour cream. Serve with tortilla chips.