Ingredients
- 1½ pounds boneless , skinless chicken breasts cubed
- 2 teaspoons canola oil
- ½ cup water
- 1 envelope reduced sodium taco seasoning
- 32 oz reduced sodium V8 juice
- 16 oz jar of salsa
- 15 oz can black beans drained and rinsed
- small bag frozen corn
- Reduced fat cheddar cheese- to garnish the soup
- Reduced fat sour cream- to garnish the soup
- chopped cilantro- to garnish the soup
Recipe Description
This past week I looked south to the border and made this delicious Slow Cooker Mexican Chicken Soup. By taking the convenience of using things like taco seasoning, jarred salsa, V8 juice, frozen corn and canned black beans, it was a snap to throw together and brought so much flavor without all the guess work of trying to figure out what spices to use. Also, by taking advantage of the crock-pot, I was able to let this simmer on low while I was at work.
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