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Chicken: Mexican Chicken Soup

Source of Recipe

taste of home


List of Ingredients

1 1/2 pounds boneless skinless chicken breast halves -- cubed
2 teaspoons canola oil
1/2 cup water
1 envelope taco seasoning mix
32 ounces V-8 vegetable juice
16 ounces salsa
15 ounces black beans, rinsed, drained
10 ounces corn kernels
6 tablespoons shredded cheddar cheese
6 tablespoons sour cream
2 tablespoons chopped fresh cilantro


Recipe

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