Recipe for Slow Cooker Mexican Chicken Soup from "Platter Talk"

GREEN BAY — Dan Zehr and Scott Brotherton-Zehr of the blog "Platter Talk" shared a recipe for Slow Cooker Mexican Chicken Soup.

Slow Cooker Mexican Chicken Soup

(Recipe from Taste of Home)

Serves: 6

Ingredients:

1 1/2 pounds boneless , skinless chicken breasts cubed

2 teaspoons canola oil

1/2 cup water

1 envelope reduced sodium taco seasoning

32 oz reduced sodium V8 juice

16 oz jar of salsa

15 oz can black beans drained and rinsed

small bag frozen corn

Reduced fat cheddar cheese- to garnish the soup

Reduced fat sour cream- to garnish the soup

chopped cilantro- to garnish the soup

Instructions

In skillet, saute the chicken in the oil over medium heat until the chicken is no longer pink and is cooked.

Add taco seasoning and water and cook until all of the chicken is thoroughly coated.

Transfer chicken to the crock pot.

Stir in salsa, corn, beans and V-8 juice.

Place lid on crock pot.

Cook on low for at least 3 hours.

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Serve with cheddar cheese, sour cream and cilantro.