Crockpot Mexican Chicken Soup - ReDonna B.
- 1 ½ pounds boneless skinless chicken breasts cubed
- 2 teaspoons vegetable oil
- ½ cup water
- 1 envelope taco seasoning
- 1 32 oz. can V8 juice
- 2 cups of salsa
- 1 15 oz. can black beans, rinsed and drained
- 1 10 oz. package frozen corn, thawed
- 6 tablespoons grated cheddar cheese
- 6 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro (optional)
-saute chicken in oil until no longer pink
-add water and taco seasoning; simmer until chicken is well coated
-transfer to a crockpot
-add V8 juice, salsa, beans and corn; mix well
-cover and cook on low 3-4 hours or until heated through
-serve with cheese, sour cream and cilantro
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