Slow Cooker Mexican Chicken Soup

  

Ingredients:

2 cans (14.5 ounces)diced tomatoes
3/4 cupdried black beans, rinsed
1 bag (16 ounces)frozen corn, thawed
3 cupswater
1 teaspoonchili powder
1/4 teaspoonpepper
1 poundskinless and boneless chicken breast, thawed
Optionalbaked tortilla chips, chili flakes, chopped cilantro, jalapenos, lime, sliced or chopped avocado, salsa, light sour cream, or shredded cheese

Instructions:

  1. Add all ingredients to the slow cooker. Cook for 4 to 6 hours on high. Or cook for 8 to 10 hours on low.
  2. Remove chicken right before serving. Shred using two forks. Stir shredded chicken into soup.
  3. Serve with choice of optional ingredients.

Nutrition information:

Nutrition Facts

8 servings per recipe
Serving Size: 1 1/2 cups

Amount Per Serving

Calories 210


 
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
 
Cholesterol 35mg
12%
Sodium 270mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
24%
Total Sugars 4g
 
Added Sugars
NA*
Protein 19g
 

Vitamin D 0mcg
0%
Calcium 16mg
2%
Iron 0mg
0%
Potassium 27mg
0%

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart




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