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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Teri Shumate
  • 1 or 2 chicken breasts, frozen
  • 10-oz. can chicken broth
  • 1 envelope taco seasoning
  • 1 small onion, diced
  • 1 can Mexican-style corn
  • 1 can pinto beans
  • 1 can diced tomatoes (with green peppers and onion OR with chilies, for spicier soup)
Cook the chicken breasts, broth and taco seasoning in crock pot until done (2 hours on high or 4-5 hours on low), adding water when necessary to keep the breasts covered in liquid. Remove chicken and cut or tear into small pieces. Return to pot with remainder of ingredients; simmer on low 1-2 hours. May add 1 cup cooked macaroni or rice in the final hour if desired. Top with cheddar cheese for an extra treat.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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