Mexican Chicken Soup
Ready in 3 hours
1-1/2 pounds boneless skinless chicken breasts; cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans; rinsed and drained
1 package (10 ounces) frozen corn; thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro
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.