Busters Recipes

Zesty Mexican Soup

2 cups cubed cooked chicken
14-1/2 oz. can ready-to-serve chicken broth
11.5 oz. can vegetable juice cocktail
11 oz. can Mexicorn, undrained
1 cup Old El Paso Thick 'n Chunky Salsa
4 oz. can chopped green chiles, drained
1/4 cup chopped fresh cilantro

In large saucepan, combine all ingredient except cilantro; mix well. Bring
to a boil. Reduce heat; simmer 10 minutes or until thoroughly heated. Stir
in cilantro. Makes 6 cups.

Tips: Instead of crackers, serve this spicy soup garnished with sour cream
and corn tortilla chips.