Tuesday, November 17, 2015

Mexican Chicken Soup


Great recipe that everyone enjoyed in our house. I substituted chick peas for black beans based on what I had on hand. I think it was visually more kid-friendly with chick peas too. Delish. I made 1.5x recipe size so we would have leftovers. Keeper!

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1 envelope reduced-sodium taco seasoning (make your own up -- better!)
  • 1 can (32 ounces) V8 juice
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans (I used garbanzos), rinsed and drained
  • 1 package (10 ounces) frozen corn, thawed
  • Optional toppings: 
  • 6 tablespoons reduced-fat cheddar cheese (definitely!)
  • 6 tablespoons reduced-fat sour cream
  • 2 tablespoons minced fresh cilantro (yum)

  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 (I cooked at low temp on stovetop). 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. 

No comments:

Post a Comment