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Mexican Chicken Soup Recipe

Photo by: Taste of Home

93% would make again

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This zesty dish is loaded with chicken, corn and black beans in a mildly spicy red broth. "As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup," writes Marlene Kane of Lainesburg, Michigan.

This recipe is:

Healthy

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6 Servings
Prep: 10 min. Cook: 3 hours

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

Directions

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 the cheese, sour cream and cilantro. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/2 cups with 1 tablespoon each cheese and sour cream and 1 teaspoon cilantro) equals 345 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 very lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Mexican Chicken Soup published in Light & Tasty August/September 2002, p19

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Reviews for Mexican Chicken Soup (9)

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Reviewed on Jan. 28, 2010 by curlytop1956

So good I made it again tonight.

Reviewed on Jan. 25, 2010 by mindyacosta

I was sceptical at first but this recipe was very good. I did change a few things though. I used low sodium V8 juice, used PACE hot salsa, added more beans and corn, and sprinkled tortilla chips on top at the end. I left out the cilantro. It was so easy and just right for a cold winter night. It also feeds more than six. I would say closer to 8 or more.

Reviewed on Jan. 02, 2010 by Mo-mom

Great recipe..I did tweek it..I used the spicy V8 like previously suggested (great idea) and I boiled my chicken breasts until done..shredded it..put it on the stove with chili powder (didn't measure) and 1 can diced green chilies and about a half cup H2O(to keep moist) I didn't add any taco seasoning-due to salt-or oil--and it turned out great

Reviewed on Dec. 23, 2009 by sscruggs819

Very tasty. I just made it on the stove. I let it simmer for about an hour

Reviewed on Mar. 19, 2009 by lisastoddard

I made this with spicy V8 juice - if you like a bit of spice, I recommend trying this! It was so yummy! I think next time I'll slice some fresh avocado and sprinkle crushed tortilla chips on top.

Reviewed on Nov. 08, 2008 by Sandy Dobbs

Very, very good! My family loved this, and I have some picky eaters!

Reviewed on Jul. 25, 2008 by walgren

make your own taco seasoning mix and leave out the salt! if this site doesn't have it check out copykat.com

Reviewed on Jul. 25, 2008 by pullapint

@whateverfood: I'm almost certain most of the sodium comes from the V-8 juice. Try substituting low sodium V-8.

Reviewed on Jul. 25, 2008 by whateverfood

I'm afraid I have to pass, tho it looks tasty. The sodium level for 1 serving (as listed by TOH) is almost my daily intake (low sodium diet). Maybe I can tweak it to suit my limitations...

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Mexican Chicken Soup Recipe

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Ingredients