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Mexican Chicken Soup Recipe

Mexican Chicken Soup Recipe photo by Taste of Home

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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.

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Diabetic Friendly

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Mexican Chicken Soup Recipe

Prep: 10 min. Cook: 3 hours

Yield: 6 Servings

10 180 190

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.

Nutritional 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, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

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

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Reviews for Mexican Chicken Soup

Mexican Chicken Soup

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(11-19) of 19 reviews

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Reviewed on Nov. 28, 2011 by 2tall4ya

Amazing. Tasty, hearty, perfect for cold nights.

Reviewed on Nov. 25, 2011 by kathydeedee

we loved this! Excellent flavors. I'm going to try it with leftover turkey today.

Reviewed on Nov. 14, 2011 by leslie1966

Loved this soup and it was so easy to make. Even better the second day. All 3 of my kids liked it which is rare for a soup. Will def make it again!!

Reviewed on Oct. 31, 2011 by Jackie939

Very easy to make....very tasty!

Reviewed on Oct. 19, 2011 by dminkus

I will admit... I was a bit leary at first... but I LOVED THIS SOUP!! I did make a few changes... I used low sodium taco seasoning, added fresh garlic and lawry's course ground garlic salt to the chicken as it cooked, and a little bit of cayenne pepper and dried cilantro to the crock pot. I served it with brown rice and of course the sour cream and cheese (although I used the full fat versions) decently low calorie dinner that tastes delicious!!

Reviewed on Sep. 30, 2011 by wonbyone74

This is our favorite soup. It is super easy. The only tweeks I have done are....using spicy V-8, spicy taco seasoning, and spicy salsa....this is THE best soup I have ever come across!!

Reviewed on Sep. 20, 2011 by nanwood

I didn't use the crockpot. I just simmered it for about 20 minutes.

Reviewed on Sep. 20, 2011 by nanwood

My husband and I just love this soup! I didn't use the salsa. Instead I added pepper and a good amount of chili powder. YUM!

Reviewed on Sep. 12, 2011 by momtutu

I first found this recipe in one of T. o H.'s slow cooker cookbooks. There are a few slight changes compared to here. I start with chicken tenders, rather than breast meat, to save time. It is excellent and is now in my regular rotation of meals!

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