Over the Christmas holiday, my sister-in-law made this yummy soup for our family gathering. It's incredibly easy, fairly economically frugal and super versatile. Give it a try and let me know what you think. And while you are at it, head over to her blog and thank her for sharing the wealth!
Mexican Chicken Soup
1 ½ lbs boneless skinless chicken breasts
2 Tbsp. olive oil
½ c. water
1 envelope taco seasoning (or see bottom for taco seas. recipe)
1 can (32 oz) v8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 pkg. (10 oz) frozen corn, thawed
1 large can of seasoned diced tomatoes
Suggestions for toppings:
Cheddar Cheese
Sour Cream
Cilantro, chopped
Corn chips or nachos in pieces
- Lightly brown chicken in oil. When outside is browned, add water and taco seasoning.
- Simmer until chicken is well coated and cooked through. Chop into bite-sized pieces.
- Transfer chicken and seasoned water to a slow cooker. Add the rest of the ingredients (except toppings).
- Cover and cook on low for 3-4 hours or until heated through. Serve with toppings.
6 comments:
Thanks for posting this. I've been meaning to share it, but as you can tell, I've taken a break from the blogging. Yes, it's very yummy, for sure!
That's so wild! Someone at church was just telling me about this recipe and I was searching online today trying to find and here it is!! Awesome! I can't wait to make it.
We make this with ground meat and call it taco soup :) We also use rotel tomatoes instead of V8 and add some ranch seasoning mix (cause you know everything in the South has to have ranch in it somewhere!)
Margie
That is to weird, I was just asking Michelle from church for her recipe that is similar to yours. She made it for me when I had Sam. I loved it and was craving it the other day. just so you know too, my family has the stomach virus.
I think it sounds wonderful!
Thanks for sharing this recipe! I'm going to make it later this week.
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