Mexican Chicken Soup

  • This recipe was originally posted in What's for Dinner July 2008 by futureteacher:


    1-1/2 lbs boneless skinless chicken breasts, cubed
    2 tsp oil
    1/2 cup water
    1 envelope taco seasoning
    1 can 32 oz V8 juice
    16 oz salsa
    15 oz can black beans, rinsed/ drained
    10 oz pkg frozen corn
    6 tbs cheddar cheese
    6 tsp sour cream
    2 tbsp fresh minced cilantro

    In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
    Source: Taste of Home
  • Sounds great I was wondering if this freezes well?
  • This recipe has won a blue ribbon.
    It was tested by playsdolls.

    Congrats futureteacher and playsdolls.