* Exported from MasterCook *

                           Mexican Chicken Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Main Dish                       Soup, Stew & Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  boneless skinless chicken breast -- cubed
  2          teaspoons  canola oil
     1/2           cup  water
  1           envelope  taco seasoning mix
  32            ounces  v-8® vegetable juice
  16            ounces  salsa
  15            ounces  black beans, canned -- rinsed and drained
  10            ounces  frozen corn kernels -- thawed
                        cheddar cheese, shredded
                        sour cream
                        	

In a large non-stick skillet, saute chicken in oil until no longer pink.
Add water and taco seasoning; simmer until chicken is well coated.
Transfer to slow cooker.

Add v-8 juice, salsa, beans and corn to slow cooker. Mix well. Cover and
cook on low for 3 to 4 hours or until heated through. Serve with cheese,
sour cream and cilantro.

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Per Serving (excluding unknown items): 307 Calories; 4g Fat (12.1%
calories from fat); 34g Protein; 34g Carbohydrate; 8g Dietary Fiber; 66mg
Cholesterol; 1562mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat;
2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0