Mexican Chicken Soup

zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth.

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 2 teaspoons canola oil
• 1/2 cup water
• 1 envelope reduced-sodium taco seasoning
• 3 cans (11-1/2 ounces each) V8 juice
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen corn, thawed
• Optional toppings: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Directions

1. In a 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 a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.