Mexican Chicken Soup
Nutritional Facts 1-1/2 cups with 1 tablespoon each cheese and sour cream and 1 teaspoon cilantro equals 345 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Ingredients
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Preparation
- In a large nonstick skillet, saute chicken in oil until no longer pink.
- Add water and taco seasoning; simmer, uncovered, 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.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
peachym
"ok, but not mind blowing"
Sherrens
ariel1200s
"Replaced the v8 with 1 large can of tomato juice and added diced tomatoes and peppers. It was delicious."
Zokushi
"Yum! We didn't add the beans because the boyfriend hates all things Legume. Instead, we put tostitos scoops on the bottom of our bowls, added some shredded mexican cheese, then put the soup on top with more cheese. No sour cream or cilantro."
crystalkazmark
"Will try"