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Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe photo by Taste of Home

Mexican Chicken Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mexican Chicken Soup in Light & Tasty August/September 2002, p19

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.

Reviews for Mexican Chicken Soup

AVERAGE RATING
   (80)
RATING DISTRIBUTION
5 Star
 (65)
4 Star
 (12)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 26, 2014

Delicious! My husband and I love spicy food so I used Hot salsa and Hot taco seasoning. Thanks for sharing!

MY REVIEW
Reviewed May. 4, 2014

This is great...Everyone lo end it!!

MY REVIEW
Reviewed May. 3, 2014

Not really a review, but a question. Can you substitute tomato sauce for the V8 juice?

MY REVIEW
Reviewed May. 2, 2014 Edited May. 17, 2014

Made this last night for my family & even my picky 16-year-old daughter loved it! Even my health-conscious 28-year-old son who's temporarily staying with us loved it! I made only two changes: used 2 Tbsp. of oil for browning the chicken, & used my homemade taco seasoning rather than store-bought. We also used regular Fritos in the soup as we enjoy these chips. I'll be making this often!

kgeiger, if I were you, I'd substitute tomato juice rather than tomato sauce. Good luck!

MY REVIEW
Reviewed May. 1, 2014

Very good, very filling. Eye appealing too! Add tortilla chips to soup to make it almost an chicken enchilada soup

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