Mexican Chicken & Black Bean Soup
Created by 16-candles on January 22, 2012
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #4271
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs (or breasts, cubed)
- 2 tablespoons oil
- 1 can (10 ounce) chicken broth
- Taco seasoning mix (1 envelope)
- 1 can (32 ounces) tomato juice (V-8)
- 1 jar (16 ounce) salsa (I use the medium)
- 1 can (15 ounce) black beans (rinsed and drained)
- 1 package (10 ounce) frozen corn (thawed)
- Salt and pepper
- Cheddar cheese (you can use how much that you like of the cheddar cheese and sour cream)
- Sour cream
How to Make
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Step 1: In a large pot saute chicken in oil until no longer pink. Add chicken broth and taco seasoning; simmer, uncovered, until chicken is well coated.
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Step 2: Stir in the V8 juice, salsa, beans and corn. Add salt and pepper as much as you want to use. Bring to a boil, reduce heat to low and simmer for 30 minutes.
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Step 3: Serve with cheese, sour cream.