Slow Cooker Mexican Chicken Soup

Savor the comforting warmth of slow cooker Mexican chicken soup, packed with tender chicken, zesty spices, and sweet corn. Top it off with creamy cheddar and sour cream for a delightful finish.

Course Soup

Cuisine Mexican

Keyword chicken soup, comfort food, easy dinner, slow cooker, weeknight meal

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 290kcal

Author Liza A

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

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.

Notes

Recipe Adapted: Taste of Home

Nutrition