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)
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
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.
Serve with cheddar cheese, sour cream and cilantro.