1/2 cup margarine
1/2 cup apple cider vinegar
2 cubes chicken bouillon
1 bell pepper, seeded and minced
1 teaspoon black pepper
1 teaspoon dried oregano
2 cups water
2 cups tomato juice
1 cup chopped onion
1 cup chopped green bell pepper
1 cup diced tomatoes with green chile peppers
1 cup salsa
2 tablespoons olive oil
In a large skillet, heat margarine over high heat. Add vinegar and stir well. Add chicken bouillon cube and stir to coat. Reduce heat to medium. Add bell pepper, pepper, oregano and water, stirring until the vegetables are evenly coated. Cover and simmer over medium heat for 20 minutes. Add tomato juice, onion, green bell pepper, tomatoes with green chiles and salsa. Increase heat to medium and cook for 5 to 6 minutes. Remove lid from oven.
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