Mexican Chicken Soup

(from dawnwilliams’s recipe box)

Prep time: 10 minutes
Serves 6 people

Categories: Soups

Ingredients

  • 1-1/2 lbs boneless, skinless chicken breasts, cubed
  • 2 t oil
  • 1/2 c water
  • 1 envelope taco seasoning
  • 1 can (32 oz) V8 juice
  • 1 jar (16) salsa
  • 1 can black beans, rinsed and drained
  • 1 pkg (10 oz) frozen corn
  • 6 T cheddar cheese
  • 6 T sour cream
  • 2 T minced fresh cilantro

Directions

  1. In large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

  2. Transfer to 5 qt. slow cooker. Stir in 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.

Email to a friend | Print this recipe | Back