Slow Cooker Mexican Chicken Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
Soup
  • 1 lbs of boneless skinless chicken breasts, cubed
  • 2 tsp canola oil
  • ½ cup of water
  • 1 envelope (1.25 oz, or 35 g) of reduced-sodium taco seasoning
  • 1 can (32 oz) of reduced-sodium V8 juice
  • 1 jar (16 oz) of salsa
  • 1 can (15 oz) of black beans, rinsed and drained
  • 1 ¼ cup of frozen corn
Garnish
  • Reduced-fat cheddar cheese
  • Reduced-fat sour cream
  • Cilantro
Instructions
  1. In a large non-stick skillet, heat 2 tsp of canola oil on medium-high heat. Saute cubed chicken until no longer pink.
  2. Add the water and taco seasoning and simmer, uncovered until the chicken is coated.
  3. Transfer the chicken into the slow cooker. Stir in the V8, salsa, beans and corn. Cover and cook on low for at least 3 hours. Cooking it longer will yield thicker soup.
  4. Serve and garnish with a dollop of sour cream, grated cheddar cheese and cilantro.
Notes
Recipe Adapted: Taste of Home
Recipe by Salu Salo Recipes at https://salu-salo.com/slow-cooker-mexican-chicken-soup/