|Picture from navywifecook|
Slow Cooker Mexican Chicken Soup
1½ pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
½ cup water
1 envelope taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
For garnish- sour cream, shredded cheddar cheese, minced cilantro
In a large nonstick skillet, sauté chicken in oil until no longer pink.
Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5-qt. slow cooker.
Stir in the V8 juice, salsa, beans and corn.
Cover and cook on low for 3-4 hours or until heated through.
Serve hot with cheese, sour cream and cilantro.
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