Slow-Cooker Chicken-Tortilla Soup - 18g Carbs, 6g Fiber
From: www.countryliving.com - By Marian Cooper Cairns
This hearty soup is a Mexican-inspired favorite, made easy.
Tools you'll need: Crock-Pot 4-Quart Slow Cooker
Total Time: 8:20
Prep: 0:20
Level: Easy
Servings: 4
1 1/4 lb skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 oz chicken stock
1 (14.5 oz) can diced tomatoes, drained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chiles
1 tsp chili powder
1 tsp dried oregano
3/4 tsp ground cumin
Kosher salt
Freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 Tbsp fresh lime juice
2 1/2 Tbsp chopped fresh cilantro, plus more for serving
Sliced jalapeno, sour cream, and tortilla chips, for serving
Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
Serve topped with cilantro, jalapeno, and sour cream, with tortilla chips alongside.
Servings: 4
Nutrition per Serving: 244g Calories, 8g Fat, 108mg Cholesterol, 18g Carbs, 6g Fiber, 707mg Sodium, 26g Protein
Posted by: chefgloria1030@yahoo.com
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