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Mexican Chicken Soup

 Mexican Chicken Soup
This zesty soup 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. —Marlene Kane, Lainesburg, Michigan
6 ServingsPrep: 10 min. Cook: 3 hours


  • 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


  • 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,

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Mexican Chicken Soup (continued)

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