Categories: Soups

Ingredients

• 1-1/2 lbs boneless, skinless chicken breasts, cubed
• 2 t oil
• 1/2 c water
• 1 envelope taco seasoning
• 1 can (32 oz) V8 juice
• 1 jar (16) salsa
• 1 can black beans, rinsed and drained
• 1 pkg (10 oz) frozen corn
• 6 T cheddar cheese
• 6 T sour cream
• 2 T minced fresh cilantro

Directions

1. In large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

2. Transfer to 5 qt. slow cooker. Stir in 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.

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