Chicken Tortilla Soup

It's officially soup weather and I have a whole list of new soups I want to try this season.  I made up this recipe and it was delicious!!  My whole family loved it and I'm definitely adding this to my soup staples each season.  It's really simple to throw together and it's great leftover.  Win, win for you :)

 Here's what you'll need:
{recipe makes 6 quarts}

2 T chili powder

2 T taco seasoning

salt & pepper

2 cans of chicken

4 bell peppers

1 c frozen corn

1/2 c white rice - I used half a pouch of the boil in the bag variety

64oz V8

2 c water

1 jar mild salsa

1 can black beans

Toppings:

tortilla chips

shredded cheddar cheese

diced avacado

diced jalapenos

Great sides to pair with this soup:

cornbread

chips and salsa

chips and queso

Directions:

Drain and shred cans of chicken.  Add in dry ingredients and then dump in all of the other cans.   I pour one cup of water in the V8 container, shake and then dump into my soup and do the same with the salsa jar and the other cup of water.  Wash and chop your rainbow of peppers.

 Stir until mixed well and let cook on low heat for at least one hour.  Be sure to check in occasionally and stir things up.

 After cooking for 2 hours:

 Put out all of the soup toppings for your guests to add to their bowls of soup.

 Enjoy!

Perfect soup for these cooler days, game days, social gatherings and more.

Linkin up with FlashFridayBlog, LinkPartyPalooza, StrutYourStuffSaturday,
OrSoSheSays, FindingthePrettyandDelicious, SuperSaturdayShowandTell,
TheWeekendReTreat, ShowandTellSaturday, MadeByYouMondays, ShareIt
FlusterBluster, TooCuteTuesday, CraftoManiacMonday & ShowMeWhatYaGot