Slow Cooker Mexican Chicken Soup
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By James Jackson
Slow Cooker Mexican Chicken Soup
4 steps
Prep:10minCook:5h
Updated at: Thu, 17 Aug 2023 03:48:59 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
8
Low
Nutrition per serving
Calories332.1 kcal (17%)
Total Fat8.7 g (12%)
Carbs21.7 g (8%)
Sugars7.3 g (8%)
Protein41.9 g (84%)
Sodium699.2 mg (35%)
Fiber6 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3boneless skinless whole chicken breasts
1 tspchili powder
1 tspground cumin
1 x 28 ozwhole tomatoes
can, or diced, with juice
3 cupslow-sodium chicken broth
1 x 15 ozcan black beans
drained and rinsed
1 x 10 ozcan diced tomatoes with green chili peppers
1zucchini
chopped
4 oztomato paste
1canned chipotle pepper
in adobo
1lime juiced
kosher salt
freshly ground black pepper
avocado
sour cream
grated cheese
tortilla chips
crushed
fresh cilantro leaves
Instructions
Step 1
Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin, and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chilis, tomato paste, onion, chipotle pepper, and red and yellow peppers. Stir, place the lid on the slow cooker, and cook for 5 hours on high.
Slow CookerHigh
Step 2
Stir in the lime juice.
Step 3
Move the chicken to a plate, and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste, and add more seasoning if necessary.
Step 4
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips, and cilantro leaves on top, if desired.
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