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Slow Cooker Mexican Chicken Soup
This crock pot chicken soup recipe is from Taste of Home
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
6
servings
Calories:
247
kcal
Author:
Scott from Platter Talk
Ingredients
1 1/2
pounds
Chicken
boneless, skinless breasts
2
teaspoons
canola oil
1/2
cup
water
1
envelope
reduced sodium taco seasoning
32
oz
reduced sodium V8 juice
16
oz jar
salsa
15
oz can
black beans drained and rinsed
1
12 oz 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.
Serve with cheddar cheese, sour cream and cilantro.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
23
g
|
Protein:
16
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
40
mg
|
Sodium:
1119
mg
|
Potassium:
828
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
1700
IU
|
Vitamin C:
49
mg
|
Calcium:
78
mg
|
Iron:
2.6
mg