Mexican Chicken Soup

• 1 12 lbs boneless skinless chicken breasts, cubed
• 2 teaspoons canola oil
• 12 cup water
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (32 ounce) can V8 vegetable juice
• 1 (16 ounce) jar salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen corn, thawed
• 6 tablespoons reduced-fat cheddar cheese
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro or 2 tablespoons parsley

1. In a large nonstick skillet, saute chicken in oil until no longer pink.
2. Add water and taco seasoning; simmer until chicken is well coated.
3. Transfer to a slow cooker.
4. Add V8 juice, salsa, beans and corn; mix well.
5. Cover and cook on low for 3-4 hours or until heated through.
6. Serve with cheese, sour cream and cilantro.

chicken breasts, canola oil, water, taco, vegetable juice, salsa, black beans, frozen corn, cheddar cheese, sour cream, fresh cilantro

Taken from www.food.com/recipe/mexican-chicken-soup-162629 (may not work)