Mexican-Inspired Chicken 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 3 cans (11-1/2 ounces each) V8 juice 1 jar (16 ounces) salsa

1 can (15 ounces) black beans, rinsed and drained 1 package (10 ounces) frozen corn, thawed Optional toppings: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Directions Sauté chicken in oil in a large nonstick skillet until no longer pink. Simmer chicken uncovered with water and taco seasoning until coated.

Transfer to 5-quart slow cooker. Add V8 juice, salsa, beans, and corn. Cook covered on low for 3–4 hours until warm. Toppings are optional.

Nutritional Info 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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