Mexican Chicken Soup

By rdhch

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
• 6 tablespoons reduced-fat cheddar cheese
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons minced fresh cilantro

Preparation

Step 1

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. Serve with cheese, sour cream and cilantro.