Slow cooker Mexican chicken soup

This delicious soup is brimming with good-for-you ingredients like grilled chicken, beans, and vitamin C-rich tomatoes. Enjoy as a meal with a handful of tortilla chips or a side green salad.

Nutrition (per serving)

Calories: 278; total fat: 4g; saturated fat: 1g; protein: 35g; carbohydrates: 25g; sugar: 9g; fiber: 9g; cholesterol: 86mg; sodium: 1,128mg

Recipe and photo by culinary and nutrition communications expert Robin Plotkin, R.D.N.

Ingredients 

3 boneless, skinless whole chicken breasts

1 tsp chili powder

1 tsp ground cumin

Kosher salt and freshly ground black pepper

1 (28-oz) can whole or diced tomatoes, with juice

3 cups low-sodium chicken broth

One (15-oz) can black beans, drained and rinsed

One (10-oz) can diced tomatoes with green chili peppers

1-2 zucchini, chopped

4 oz tomato paste

1 canned chipotle pepper in adobo

1 lime, juiced

Optional toppings:

Avocado

Sour cream

Grated cheese

Crushed tortilla chips

Fresh cilantro leaves

How to make it 

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 or 8 hours on low.

Stir in the lime juice.

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.

Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips, and cilantro leaves on top, if desired.

Diet-friendly recipes

Cook Time: 

300

Prep Time: 

10

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