Saturday, October 13, 2012

Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup
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.

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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