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Mexican Chicken Soup

Mexican Chicken Soup


Mexican Chicken Soup

Ready in 3 hours
Serves  6

Ingredients :

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

Instructions :

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.

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