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Mexican Chicken Soup Recipe

  • 190minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds boneless skinless chicken breasts, cubed

  2. 2 teaspoons canola oil

  3. 1/2 cup water

  4. 1 envelope reduced-sodium taco seasoning

  5. 1 can (32 ounces) V

  6. 8 juice

  7. 1 jar (16 ounces) salsa

  8. 1 can (15 ounces) black beans, rinsed and drained

  9. 1 package (10 ounces) frozen corn, thawed

  10. 6 tablespoons reduced-fat cheddar cheese

  11. 6 tablespoons reduced-fat sour cream

  12. 2 tablespoons minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.

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