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
Calories
Protein
Fiber
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
Ingredients
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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
Directions for Freezing
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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
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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.