Tasty Thursday - Mexican Chicken Soup

After a two week hiatus I am back on the ball with Tasty Thursday, for now anyway. :)

Mexican Chicken Soup

1 1/2 lbs. boneless, skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope taco seasoning
32 oz. V8 juice
16 oz. salsa
15 oz. black beans, drained and rinsed
10 oz. frozen corn, thawed
Cheddar Cheese
Sour Cream
Tortillas
Oil

1. In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated
2. Transfer to a slow cooker. Add the V8 Juice, salsa, beans and corn; mix well. Cover and cook on low for 3-4 hours or until heated through.

We eat this with grated cheddar, sour cream and crispy fried tortilla strips on top. To make the tortilla strips you cut a tortilla into the desired size strips, while a skillet filled with at least 1/2 inch of oil or more is heating on medium high. Throw the strips in the hot oil until crispy. Drain on a paper towel.

signature

Share this post These icons link to social bookmarking sites where readers can share and discover new web pages.

September 20, 2007 | Filed Under Good Eats, Tasty Thursday

Comments

3 Responses to “Tasty Thursday - Mexican Chicken Soup”

Jodi on September 20th, 2007 9:49 am

This sounds yummy!! Thanks for sharing!
mjpuzzlemom on September 20th, 2007 10:41 am

This looks great! Thanks for sharing.

MJ
Renee' on September 20th, 2007 10:42 am

This sounds delicious! Thanks for sharing.

Got something to say? Please keep it kind and clean. Otherwise I might have to share your email address with the spammers... Kidding. Kidding. Your email address will never be shared with anyone. But if your comment is inappropriate it will be deleted.