Mexican Chicken Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/2 pounds - boneless skinless chicken breast, cubed
  • - cooking spray (like Pam)
  • 1/2 cups - water
  • 1 envelopes - taco seasoning
  • 2 cans - V8 juice, 32 oz. each
  • 1 jars - salsa, 16 oz.
  • 1 cans - black beans, drained, rinsed
  • 1 packages - frozen corn, thawed, 10 oz.
  • 1/2 cups - carrots, diced
  • 1/2 cups - celery, diced
  • - salt and pepper, to taste
  • - cheddar cheese
  • - light sour cream or non-fat Greek yogurt
  • - fresh cilantro
  • Directions:

    In a skillet, cook chicken until no longer pink. Add water and taco seasoning; simmer until chicken is coated well.

    Transfer to slow cooker; add V8 Juice, salsa, black beans, corn, celery and carrots. Mix well and cover.

    Cook 3-4 hrs or until heated. Serve with cheese, sour cream and cilantro.

    Brief Description

    Chicken cooked in crock pot with V8 juice, salsa, black beans, corn, and taco seasoning for a delicious soup.

    Main Ingredient:

    chicken

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 4 hour(s)

    Posted By:

    CHL

    Posted On:

    July 26, 2014

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