hey suzi quatro, want to make a mexican chicken soup. i found this recipe that sounds simple and i like the idea of smelling it for the afternoon in the crockpot. you got any ideas on how to improve it? i'm thinking more vegies, and maybe some fresh tomato?
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
Directions:
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer 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.