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Mexican Chicken Soup Recipe

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4.5 86 89
Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe photo by Taste of Home
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Mexican Chicken Soup Recipe

Read Reviews
4.5 86 89
Publisher Photo
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
Recommended: 30 Soup Recipes Ready in 30 Minutes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
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VERIFIED BY Taste of Home Test Kitchen
Healthy CONTEST WINNER
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Mexican Chicken Soup in Light & Tasty August/September 2002, p19

Nutritional Facts

1-1/2 cups: 345 calories, 7g fat (3g saturated fat), 72mg cholesterol, 1315mg sodium, 34g carbohydrate (12g sugars, 7g fiber), 31g protein.

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  • 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
  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

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Reviews forMexican Chicken Soup

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pajamaangel User ID: 1603339 279645
Reviewed Dec. 20, 2017

"This soup was good on the day it was made, but was not a great leftover."

MY REVIEW
trenaharrell1 User ID: 4054916 261144
Reviewed Feb. 11, 2017

"This soup is very tasty. I wouldn't change a thing."

MY REVIEW
hkpepin User ID: 3030797 246220
Reviewed Mar. 28, 2016

"I will absolutely make this again, but since I like my soup in the thick side, I will skip the water. Rather than V8, I used cream of chicken soup since my family isn't much on V8 and tomato products. But I did keep in the salsa. Instead of just eating it like soup, we dipped some tortilla chips in as well. Even my 2 year old enjoyed that! And can't beat the convenience of using the slow cooker."

MY REVIEW
DSKHutch User ID: 6320926 223030
Reviewed Mar. 17, 2015

"Great taste, easy to make. My whole family voted it a keeper. It's been on our regular menu for several months now."

MY REVIEW
skippy3716 User ID: 8096608 219939
Reviewed Feb. 7, 2015

"Very easy to make and flavorful. I used the Perdue Shortcuts Southwest seasoned chicken. I buy them only when they are on sale and I have coupons, so I'm usually stocked up in the freezer. Definitely a keeper. Next time I will make it in a soup pot instead of a slow cooker and maybe add a little green chilles."

MY REVIEW
ConnieK User ID: 282614 219014
Reviewed Jan. 27, 2015

"Very tasty and simple to make. Great with tortilla chip scoops!"

MY REVIEW
justmbeth User ID: 1196484 218804
Reviewed Jan. 25, 2015

"Surprisingly flavorful given the few ingredients. Definite keeper! I left out the corn but served with corn bread on the side."

MY REVIEW
mariak024 User ID: 7294125 216575
Reviewed Jan. 1, 2015

"This was awesome. easy and super tasty. Loved it."

MY REVIEW
Grandmaj2u User ID: 189795 43023
Reviewed Sep. 15, 2014

"GOOD CHOICE.Alton Brown is a fantastic Chef on food network. I follow him often !"

MY REVIEW
Grandmaj2u User ID: 189795 63489
Reviewed Sep. 15, 2014

"See my reply below. But in short, no tomatoe sauce is NOT a good sub for V8 see choices below"

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