Heart Healthy
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.
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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.
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Servings:
6
Ingredients
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1 1/2 pounds chicken breasts -
1 pound baby carrots -
1 medium onion -
1 medium potato -
1 medium bell pepper -
1 can tomatoes -
1 can tomato sauce -
1 medium lime juice -
1 tablespoon cilantro -
2 teaspoons cumin -
2 teaspoons chili powder -
4 medium garlic cloves -
1 teaspoon salt -
1 teaspoon pepper -
4 cups chicken broth
Directions
Tip: Click on step to mark as complete.
Directions for Freezing
-
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
-
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
Calories
Protein
FiberNutrition 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
-
Servings:
6
Ingredients
-
1 1/2 pounds chicken breasts -
1 pound baby carrots -
1 medium onion -
1 medium potato -
1 medium bell pepper -
1 can tomatoes -
1 can tomato sauce -
1 medium lime juice -
1 tablespoon cilantro -
2 teaspoons cumin -
2 teaspoons chili powder -
4 medium garlic cloves -
1 teaspoon salt -
1 teaspoon pepper -
4 cups chicken broth
Directions
Tip: Click on step to mark as complete.
Directions for Freezing
-
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
-
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.