Recipe: Mexican Chicken Soup

My mom brought this recipe with her when she visited a couple months ago, and I wrinkled my nose when she mentioned V8 as an ingredient. Growing up I hated anything having to do with tomatoes, and that included the juice variety. Although I ate ketchup like it was going out of style. (That's probably because it's all sugar. What kid doesn't love sugar?) Now that I'm more mature and wise, I can eat a tomato here and there without gagging. My mom said her friends loved this Mexican soup, so we cooked up a batch for dinner one night. Let me tell you... this is one tasty way to enjoy tomatoes!

This recipe is supposed to be made in a slow cooker,

but I just use our large stockpot and cook it on the stove top.

Mexican Chicken Soup

1 1/2 pounds boneless skinless chicken breasts (cubed)

2 teaspoons olive oil (it calls for vegetable, but I use olive oil)

1/2 cup water (I used a little less)

1 envelope taco seasoning (you can do this, but the sodium content scares me... I use spices and seasonings like cumin, cayenne pepper, crushed red pepper... etc. pick your favorite taco spices)

1 can (32 ounces) V8 juice

1 jar (16 ounces) salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

6 tablespoons cheddar cheese

6 tablespoons sour cream

2 tablespoons chopped fresh cilantro

In a large skillet, saute the chicken in oil until cooked through.

Add water and taco seasoning (or spices of your choice) and simmer until chicken is well coated.

{ if using a slow cooker transfer chicken to slow cooker and add all ingredients except for the cheese, sour cream, and cilantro.... cook on low for 3-4 hours }

Using a large stock pot, place coated chicken in pot. Add V8, salsa, beans, and corn; mix well.

I bring to a boil then simmer until for 30 minutes or longer if you want it hotter in temperature.

Serve with cheese, sour cream, and cilantro!

Happy Tuesday!