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| Picture from navywifecook |
Slow
Cooker Mexican Chicken Soup
Ingredients:
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
Preparation:
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.
You can
combine this amazing recipe with some others
from our collection.
Serve 6.
Enjoy this
recipe and many more at navywifecook
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