"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Knowles
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb chicken breasts, cubed
2 tsp canola oil
1/2 c water
1 envelope reduced sodium taco
1 - 32 oz V8 juice
seasoning
1 - 16 oz salsa
1 -15 oz black beans, rinse & drain
1 - 10 oz frozen corn
6 tbsp reduced fat cheddar cheese
6 tbsp reduced fat sour cream
2 tbsp chopped fresh parsley

Directions:
Directions:
Saute chicken in oil until no longer pink. Add water and taco seasoning. Simmer until chicken is well coated. Put into slow cooker. Add V8 juice, salsa, beans and corn. Mix well. Cover and cook on low for 3 - 4 hours. Serve with cheese, sour cream, and parsley.

Number Of Servings:
Number Of Servings:
6

 

 

 

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