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    Mexican Chicken Soup*


    Source of Recipe


    unknown

    List of Ingredients





    1-1/2 lbs boneless skinless chicken breasts, cubed
    2 tsps canola oil
    1/2 cup water
    1 envelope reduced-sodium taco seasoning
    1 can (32 ozs) V8 juice
    1 jar (16 ozs) salsa
    1 can (15 ozs) black beans, rinsed and drained
    1 package (10 ozs) frozen corn, thawed
    6 tbsps reduced-fat cheddar cheese
    6 tbsps reduced-fat sour cream
    2 tbsps chopped fresh cilantro or parsley

    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.

    Serves 6 (1-1/2 cups with 1 tbsp each cheese and sour cream and 1
    tsp cilantro)
    345 Calories;6g Fat;75mg Chol;1,385mg Sodium;35g Carbs;7g Fiber;37g Protein
    Exchanges: 4 very lean meat; 2 vegetable; 1-1/2 starch; 1/2 fat

    Recipe




 

 

 


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