AHA
This Mexican soup is rich and nutritious! Add all ingredients to the slow cooker to create a tender, flavor-packed meal.
Yield
6 Servings
Preparation time
15 minutes
Cooking time
6 hours
Total time
6 hours, 15 minutes
Ingredients
1 1/2 lb boneless, skinless chicken breasts
1 lb baby carrots
1 medium onion (chopped)
1 medium potato (peeled and chopped)
1 bell pepper, any color (chopped)
1 14.5 oz can diced tomatoes (no salt added (undrained))
1 8 oz can tomato sauce (no salt added)
2 tsp chili powder
4 clv garlic (minced)
1 tsp salt
1 tsp ground black pepper
4 C low-sodium chicken broth (fat free)
Juice of 1 lime
1/2 bn chopped cilantro
1/2 tsp ground cumin
Instructions
1. Add all ingredients to the slow cooker.
2. Cook on low for 6–8 hours, until the chicken is cooked through.
3. Shred the chicken with two forks and stir it back into the soup.
4. Serve warm. Enjoy!
Notes
This recipe stores well in the freezer. For freezing: Mix all ingredients except the broth in a freezer bag. Freeze flat. Thaw overnight in the fridge. Pour into a slow cooker and add broth.
Per Serving: Calories: 232, Saturated Fat: 3.5g, Sodium: 500mg, Total sugars: 9g, Fiber: 5g, Protein: 29g
Source
https://recipes.heart.org