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Mexican-Inspired Chicken Soup

This zesty chicken taco soup is loaded with 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 taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    6 servings

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
  • Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Directions

  • 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.
  • 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. If desired, serve with optional toppings.
Nutrition Facts
1-1/2 cups: 304 calories, 5g fat (1g saturated fat), 63mg cholesterol, 1199mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 29g protein.
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