Mexican Chicken Soup
Yield about 10-14 servings
Ingredients:
3 large chicken breasts, cubed (or 5-6 small ones)
splash of olive oil for frying
3/4 cup water
1/4 cup GF Taco seasoning
1 (64 oz) V8 Juice
4 cups salsa
3 cups dry black beans (soak over night in about 10-12 cups water, then stove top cook if needed, until beans are tender)
1 (32 oz) package frozen corn
4-6 tablespoons fresh cilantro, minced
Toppings - shredded cheddar cheese, or pre-shredded Mexican blend cheese and/or sour cream.
Instructions:
In a large skillet (I like to use cast iron) over medium heat, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated and some of the water has evaporated. Pour into slow cooker.
Add the V8 juice, salsa, black beans, and frozen corn into the slow cooker. Cook on low for 4 hours. Add in cilantro about 30 minutes before ready to serve. Top with items of your choice and Enjoy! :)
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