Southwestern Chicken Soup - Crockpot
 
Prep time
Total time
 
A savory, slightly spicy chicken soup chock full of tomatoes, sweet peppers, black beans, corn and spices made in the CrockPot.
Serves: 8 Cups
Ingredients
  • ½ cup sweet bell pepper, diced
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 1 lbs. chicken breasts, skinless, boneless
  • 15 oz can black beans, drained
  • 4 oz can green chili‚Äôs
  • 1 cup corn, frozen
  • 28oz Can diced tomatoes, no sodium added
  • ¼ cup enchilada sauce (I used Trader Joe's Mexican Red Sauce)
  • 2 cups chicken broth, low sodium
  • 1 tsp. cumin
  • ½ tsp. smoked paprika
  • 1 tsp. black pepper
Instructions
  1. In a crockpot add bell peppers, onion and garlic; top with frozen chicken and add the remaining ingredients.
  2. Cook on low for 8 - 9 hours or on high for 4 - 6 hours. About an hour before it is done, shred the chicken, by taking two forks and pulling the chicken apart.
  3. Optional toppings: cheese, greek yogurt, avocado, diced tomatoes, tortilla chips
Notes
Calories per cup: 175, Fat: 1.7, Cholesterol: 32, Sodium: 327, Potassium: 95.3, Carbs: 23.3, Fiber: 4.2, Sugar: 3.5, Protein: 19.2
Nutrition Information
Serving size: 1 Cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/01/02/southwestern-chicken-soup-revamped/