Recipe of the Day~ Mexican Chicken Soup


Mexican Chicken Soup
1-1/2 lbs. boneless, skinless, chicken breasts, cubed
1 Tbsp. canola oil or vegetable oil
1/2 cup water
1 (1-1/4 oz.) pkg. taco seasoning mix
32 oz. (2 pts. or 1-qt.) V-8 Vegetable Juice
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, rinsed & drained
1 (10 oz.) bag frozen corn, unthawed
1/2 cup chopped green bell peppers
1 tbsp. chivesGarnish
shredded cheddar cheese
sour cream
2 Tbsp. chopped fresh cilantro or parsley
In a large nonstick skillet,saute chicken in oil until no longer pink. Drain off excess fat.
Add water and taco seasoning to skillet; simmer until chicken is well coated. Transfer to a slow cooker.Add V8 juice, salsa, beans, frozen corn, and chopped bell peppers; mix well. Cover and cook on LOW for 3-1/2 hrs.Turn slow cooker on HIGH, add chives and cook for 30 minutes more. Garnish each bowl with cheese,
sour cream and cilantro.

Yield: 6 servings.

2 comments for “Recipe of the Day~ Mexican Chicken Soup

  1. Glogirl
    October 20, 2014 at 9:51 pm

    Looks like a great recipe! I love that it can be done in a slow cooker and simmer. This would be the perfect soup to make this time of the year now that the weather is getting cooler.

  2. Linda Szymoniak
    October 21, 2014 at 7:36 pm

    Sounds good, although I’d love it if the post included a photo. I can often sell the family on new recipes when they see the finished product more easily than I can with just a text recipe. I’ll have to give this one a try, though.

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