Mexican Chicken Soup

[Guest guest]

MMMMsounds good. I just have to pass on cilantro or use regular parsley!

Hugs, Marilyn

Mexican Chicken Soup

1-1/2 lbs boneless skinless chicken breasts, cubed

2 tsps canola oil

1/2 cup water

1 envelope reduced-sodium taco seasoning

1 can (32 ozs) V8 juice

1 jar (16 ozs) salsa

1 can (15 ozs) black beans, rinsed and drained

1 package (10 ozs) frozen corn, thawed

6 tbsps reduced-fat cheddar cheese

6 tbsps reduced-fat sour cream

2 tbsps chopped fresh cilantro or parsley

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

slow cooker. Add V8 juice, salsa, beans and corn; mix well. Cover and cook

on low for 3-4 hours or until heated through. Serve with cheese, sour cream

and cilantro.

Serves 6 (1-1/2 cups with 1 tbsp each cheese and sour cream and 1

tsp cilantro)

345 Calories;6g Fat;75mg Chol;1,385mg Sodium;35g Carbs;7g Fiber;37g Protein

Exchanges: 4 very lean meat; 2 vegetable; 1-1/2 starch; 1/2 fat