Think outside the shell.

Sarah picked number 23. (Thanks Sarah!) Number 23 was...

"Mexican Chicken Soup" (6 quart pot)

~1 1/2 lbs boneless, skinless chicken breasts. cubed
~2 t canola oil
~1/2 c water
~1 envelope reduced-sodium taco seasoning
~32 oz V8 juice (I used reduced-sodium.)
~16 oz salsa (I used store brand hot
~6 T cheddar cheese
~6 T sour cream
~2 T minced fresh cilantro

In a large skillet, sauté chicken until no longer pink.
Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to crock pot.
Stir in V8, salsa, beans, and corn.
Cover and cook on low for 4 hours or until heated through.
Serve with cheese, sour cream, and cilantro.

6 servings.

This was REALLY good. It's like a taco, but in soup form. My other half said that this is probably the best soup I've ever crocked. Mmm...