Recipe #221.
                                                                  Chicken Taco Soup

2 Pounds Chicken Tenderloin Strips.
2 Taco Seasoning Packets.
1 Package Soft Tortillas; sliced into strips.
1 Can Reduced Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium V-8 Juice.
1 Pound Bag Frozen Mexican Corn.
1 Pound Bag Frozen Mexican or Italian Frozen Vegetables.
1 Can Black Beans; drained and rinsed.
Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Cover and cook on low for 6-8 hours or on High for 3-4 hours.
Add in the Tortilla Strips during last hour of cooking time.