Mexican Chichen Soup (6 servings)


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons canola oil
  • ½ cup of water
  • 1 envelope reduced-sodium taco seasoning
  • 1 can (32 ounces) V8 juice
  • 1 jar (16 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen corn, thawed
  • 6 tablespoons reduced-fat cheddar cheese
  • 6 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro



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


Chicken Rice Burritos (6 servings)


  • 1/3 cup sliced green onions

  • 1 garlic cloves, minced

  • 2 tablespoons butter

  • 7 cups shredded cooked chicken

  • 2-1/2 cups chicken broth, divided

  • 1 jar (16 ounces) of picante sauce, divided

  • 1 cup uncooked long-grain rice

  • ½ cup sliced ripe olives

  • 3 cups (12 ounces) shredded cheddar cheese, divided

  • 12 flour tortillas (10 ounces), warmed


In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, ¼ cup broth, and ¾ cup of picante sauce. Heat through and set aside.

In a medium saucepan, bring rice and remaining broth to boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese.

Spoon 1 cup filling, off-center, on each tortilla. Fold sides and ends over filling, then roll-up. Arrange burritos in two ungreased baking dishes. Sprinkle with the remaining cheese.

Cover and bake for 10-15 minutes or until heated through. Garnish with picante sauce and cheese

Extracted from ‘Taste of Home’s Chicken volume 4.’