Mexican Chicken Soup

Name: Mexican Chicken Soup
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can black beans, rinsed and drained; 2 teaspoons canola oil; 6 Tbsps reduced-fat cheddar cheese; 2 Tbsps minced fresh cilantro; 283 grams package frozen corn, thawed; 907 grams can V8 juice; 6 Tbsps reduced-fat sour cream; 454 grams jar salsa; 454 grams boneless skinless chicken breasts, cubed; 1 envelope reduced-sodium taco seasoning; 118 milliliters water

The recipe Mexican Chicken Soup is ready in approximately 3 hours and 10 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. This recipe serves 6. This main course has 388 calories, 27g of protein, and 10g of fat per serving. It is perfect for Autumn. Head to the store and pick up beans, water, cheddar cheese, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.