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Slow Cooker Mexican Chicken Soup

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Slow Cooker Mexican Chicken Soup

This entrée soup has all the makings of traditional Mexican cuisine, highlighting the flavors of cilantro, lime, tomatoes, and chili powder. Enjoy with corn tortillas.

Ingredients

Servings  6  

  • 1 1/2 pounds boneless, skinless chicken breast halves, all visible fat discarded
  • 1 pound baby carrots
  • 1 medium onion, chopped
  • 1 medium potato, peeled and chopped into 1/2-inch cubes
  • 1 medium bell pepper (any color), chopped
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 8-ounce can no-salt-added tomato sauce
  • Juice from 1 medium lime
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 4 medium garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups fat-free, low-sodium chicken broth

Directions

Tip: Click on step to mark as complete.

Directions for Freezing

  1. In a large bowl, stir together all the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Lay the bag flat in the freezer.

Directions for Cooking

  1. If frozen, thaw the bag in the refrigerator overnight. Pour the contents into a slow cooker. Stir in the broth. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board. Using two forks, shred the chicken. Transfer the chicken to the slow cooker, stirring to combine.

Nutrition Facts

Slow Cooker Mexican Chicken Soup
CaloriesCalories
232 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 232
Total Fat 3.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 592 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 10 g
Protein 28 g

Dietary Exchanges
1/2 starch, 3 vegetable, 3 lean meat

 
This entrée soup has all the makings of traditional Mexican cuisine, highlighting the flavors of cilantro, lime, tomatoes, and chili powder. Enjoy with corn tortillas.

Nutrition Facts

Slow Cooker Mexican Chicken Soup
CaloriesCalories
232 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
4g Per Serving
×
Calories 232
Total Fat 3.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 592 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 10 g
Protein 28 g

Dietary Exchanges
1/2 starch, 3 vegetable, 3 lean meat

Ingredients

Servings  6  

  • 1 1/2 pounds boneless, skinless chicken breast halves, all visible fat discarded
  • 1 pound baby carrots
  • 1 medium onion, chopped
  • 1 medium potato, peeled and chopped into 1/2-inch cubes
  • 1 medium bell pepper (any color), chopped
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 8-ounce can no-salt-added tomato sauce
  • Juice from 1 medium lime
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 4 medium garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups fat-free, low-sodium chicken broth

Directions

Tip: Click on step to mark as complete.

Directions for Freezing

  1. In a large bowl, stir together all the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Lay the bag flat in the freezer.

Directions for Cooking

  1. If frozen, thaw the bag in the refrigerator overnight. Pour the contents into a slow cooker. Stir in the broth. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board. Using two forks, shred the chicken. Transfer the chicken to the slow cooker, stirring to combine.
 

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