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
In a large non-stick skillet, heat 2 tsp of canola oil on medium-high heat. Saute cubed chicken until no longer pink.
Add the water and taco seasoning and simmer, uncovered until the chicken is coated.
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.
Serve and garnish with a dollop of sour cream, grated cheddar cheese and cilantro.