Mexican Chicken Soup

Mexican Chicken Soup

Prep Time: 20 minutes
Cook Time: 4 hours
Total: 4 hrs. & 20 minutes
Makes: 6 servings

1-1/2 lbs. boneless, skinless, chicken breasts, cubed
1 Tbsp. canola oil or vegetable oil
1/2 cup water
1 (1-1/4 oz.) pkg. taco seasoning mix
32 ounces (2 pints or 1-quart) V-8 Vegetable Juice
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, rinsed and drained *See note
1 (10 oz.) bag frozen corn, ( unthawed )
1/2 cup chopped green bell peppers

Garnishings:
shredded cheddar cheese
sour cream
2 Tbsp. chopped fresh cilantro or parsley

In a large nonstick skillet, saute chicken in oil until no longer pink.
Drain off excess fat.
Add water and taco seasoning to skillet; simmer until chicken is well coated.
Transfer to a slow cooker.
Add V8 juice, salsa, beans, frozen corn and chopped bell peppers; mix well.
Cover and cook on LOW for 3-1/2 hours.
Turn slowcooker on HIGH, and cook for 30 minutes more.
Garnish each bowl with cheese, sour cream and cilantro.
Yield: 6 servings.

*Note: I substituted kidney beans for the black beans; as per requested by dear daughter.
This soup was quite "delish" !!!