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Recipe of the Week: Mexican Chicken Soup

In honor of Cinco de Mayo, try this zesty soup loaded with chicken, corn and black beans in a mildly spicy red broth from


1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium 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
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro


    1. In a large nonstick skillet, saute chicken in oil until no longer
    2. pink. Add water and taco seasoning; simmer, uncovered, until chicken
    3. is well coated.
    4. Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans
    5. and corn. Cover and cook on low for 3-4 hours or until heated
    6. through. Serve with cheese, sour cream and cilantro. Yield: 6
    7. servings.

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