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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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Reviewed on Apr. 28, 2013 by hot_cookin_momma

This is very simple and good! I was being lazy and just threw frozen chicken breast in and cook it on low for about 8 hrs then shredded the chicken before serving.

*I make my own taco seasoning. This is a good recipe

http://www.rachelcooks.com/2011/10/28/homemade-taco-seasoning/

Reviewed on Mar. 25, 2013 by VictoriaElaine

Love how quickly & easily this comes together. I used leftover roasted chicken & canned corn & made it on the stove instead of the crockpot. Full of flavor!

Reviewed on Feb. 10, 2013 by Potroast911

This soup was fantastic! I made it on the stove-top and used a pre-cooked chicken to speed things up. Usually I substitute cilantro in recipes (because I don't really like it) but this time I left it in and it worked really well.

Reviewed on Dec. 11, 2012 by RendiB

Love this soup!!!!

Reviewed on Oct. 01, 2012 by GracieSue

I have made the Mexican Chicken soup recipe for a few years & we all love it. The TOH cookbook that I found it in also had some wondeful recipes in it. It was an older book and I was hoping you could tell me which one it is as mine inadvertinately must have been thrown out with some magazines. It also had a recipe for a pork loin slow cooked with applejuice, which we also loved. Your help would be greatly appreciated! GracieSue

Reviewed on Feb. 27, 2012 by mjlouk

Not as amazing as Tasty Tortilla soup (from this site) but really good. I did it on the stove-top as opposed to the crockpot.

Reviewed on Feb. 16, 2012 by gingermulder

This recipie rocks ,,,Also have made it using blackened chicken sliced up ..SO GOOD :)

Reviewed on Feb. 15, 2012 by Kuzzy5

Love this- Great for busy days. The Cilantro gives it a nice little kick. This will be on our favorites list!

Reviewed on Jan. 04, 2012 by peacharmadillo

quick, easy, yum

Reviewed on Dec. 19, 2011 by jwinty

I have made this several times. I usually use pre-cooked chicken/rotisserie chicken and make on the stove top instead of the slow cooker. Easy and delicious!

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