Slowcooker Mexican Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Reynolds Crock pot liner15 ounces (1 can) Bush's Low Sodium Black Beans, rinsed 10 ounces Yellow Sweet Corn, Thawed16 ounces Salsa 2 tsp Coconut Oil 1 packet McCormicks taco seasoning mix organic 32 oz V8 Vegetable Juice, Low Sodium 24 oz Trimmed , Boneless Skinless Chicken Breast 1/2 Cup Water
Insert liner
Set slow cooker on high for 3-4 hours, add V8 Juice, salsa, corn, and black beans. Let that start warming up.
If you didn't buy trimmed chicken, trim it first.
Dice chicken into eatable soup size bites.
Cook chicken in pan with coconut oil.
Mix 1/2 Cup of water with taco seasoning, pour over chicken, let simmer for a few minutes, stirring to ensure it is all covered.
Pour chicken in slow cooker and let it sit the rest of the remaining time. Top however you would like.
Serving Size: 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user CMEDIC33.
Set slow cooker on high for 3-4 hours, add V8 Juice, salsa, corn, and black beans. Let that start warming up.
If you didn't buy trimmed chicken, trim it first.
Dice chicken into eatable soup size bites.
Cook chicken in pan with coconut oil.
Mix 1/2 Cup of water with taco seasoning, pour over chicken, let simmer for a few minutes, stirring to ensure it is all covered.
Pour chicken in slow cooker and let it sit the rest of the remaining time. Top however you would like.
Serving Size: 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user CMEDIC33.
Nutritional Info Amount Per Serving
- Calories: 221.5
- Total Fat: 2.0 g
- Cholesterol: 41.3 mg
- Sodium: 934.3 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 6.9 g
- Protein: 22.9 g
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