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.