 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
|
This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup. Ingredients:
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 |
Directions:
1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
2. 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 with cheese, sour cream and cilantro. Yield: 6 servings.
|
|