Mexican Chicken Soup

Mexican Chicken Soup

1 lb boneless, skinless chicken tenderloins
Water to cover the chicken
1 can cream of chicken soup
1 can Rotel tomatoes
2 tbsp taco seasoning
1 tbsp chili powder
2 tsp cumin
1 tbsp chopped cilantro
1 tbsp lime juice
Garlic Salt and Pepper to taste
1 (11.5 oz)can V8
1 can black beans, rinsed and drained
1 can dark red kidney beans, drained
1 can Mexi-Corn

Wash the chicken and place in a stockpot. Cover with water and bring to a boil. Skim off that gross foamy stuff! Reduce heat and add the chicken soup, Rotel, taco seasoning, chili powder, cumin, cilantro, lime juice, garlic salt and pepper, and the V8. Continue cooking until chicken is completely done. Add the black beans and kidney beans and cook about 1/2 hour. Stir in the corn until heated through. Serve with a dollop of sour cream, shredded cheese and tortilla chips.

I usually make this type soup with chicken broth, but I didn't have any tonight so I substituted the cream of chicken. It was good but the color is weird so I probably won't make it this way again.