Mexican Chicken Soup

Posted on September 30, 2008. Filed under: Chicken, Main Dish, Slow-Cooker, Soups |

This recipe was originally posted in What’s for Dinner July 2008 on FamilyCorner.com forums by futureteacher:

MEXICAN CHICKEN SOUP

1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
Source: Taste of Home

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