Mexican Chicken Soup
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.6 ServingsPrep: 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 cheese, sour cream and cilantro. Yield: 6
- servings.
Nutrition Facts: 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,