Mexican Chicken Soup
|1 1/2 poundsChicken breasts boneless and skinless; cubed|
|2 teaspoonsvegetable oil|
|1 envelopetaco seasoning|
|32 ouncecan V-8 juice|
|16 ouncejar salsa|
|15 ouncecan black beans; rinsed and drained|
|10 ouncepackage frozen corn; thawed|
|6 tablespoonscheddar cheese|
|6 tablespoonssour cream|
|2 tablespoonsfresh cilantro; chopped|
Mexican Chicken Soup Preparation
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transfer to a slow cooker. Add V-8 juice, salsa, beans, and corn; mix well. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream, and cilantro.
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