Mexican Food Recipe - Chicken Soup
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1-1/2 pounds boneless skinless chicken breasts, cubed
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2 teaspoons canola oil
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1/2 cup water
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1 envelope reduced-sodium taco seasoning
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1 can (32 ounces) V8 juice
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1 jar (16 ounces) salsa
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1 can (15 ounces) black beans, rinsed and drained
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1 package (10 ounces) frozen corn, thawed
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6 tablespoons reduced-fat cheddar cheese
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6 tablespoons reduced-fat sour cream
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2 tablespoons minced fresh cilantro
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Saute the chicken in oil until no longer pink. Add water
and taco seasoning; simmer, uncovered, until the chicken is well-coated.
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Transfer the chicken to a
5-quarts slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover
and cook with low for 3-4 hours or until heated through.
- Serve with
cheese, sour cream and cilantro.
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