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Slow Cooker Mexican Chicken Soup
4
servings232
Calories/servingSlow Cooker Mexican Chicken Soup is a flavorful and protein-packed dish combining tender shredded chicken, vibrant vegetables, and a zesty tomato-based broth. Infused with bold spices like cumin and chili powder, along with fresh lime juice and cilantro, this hearty soup delivers a taste of Mexican-inspired comfort. Perfectly slow-cooked to meld flavors, it's a wholesome and satisfying meal for any time of the year.
Ingredients
- 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
- One 14.5 ounce
can no-salt-added diced tomatoes, undrained
- One 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
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.
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
- 232 Calories/serving|28g Protein/serving | 4g Fiber/serving
