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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This zesty dish is loaded with chicken, corn and black beans in a mildly spicy red broth. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cubed |
2 teaspoons canola oil |
1/2 cup water |
1 (1 1/4 ounce) envelope taco seasoning |
1 (32 ounce) can v8 vegetable juice |
1 (16 ounce) jar salsa |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) package frozen corn, thawed |
6 tablespoons reduced-fat cheddar cheese |
6 tablespoons reduced-fat sour cream |
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley |
Directions:
1. In a large nonstick skillet, saute chicken in oil until no longer pink.
2. Add water and taco seasoning; simmer until chicken is well coated.
3. Transfer to a slow cooker. Add V8 juice, salsa, beans and corn; mix well.
4. Cover and cook on low for 3-4 hours or until heated through.
5. Serve with cheese, sour cream and cilantro.
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