- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 364.3
- Total Fat: 3.2 g
- Cholesterol: 109.5 mg
- Sodium: 805.0 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 6.5 g
- Protein: 50.9 g
Crock Pot Chicken Tequila SoupSubmitted by: KICKBOXLVR
IntroductionThis is my favorite soup recipe. I originally got it from the Crock Pot recipe card collection. I modified it to make it a healthier option. It is now a low fat/high protein soup. This also cut down on the cooking time. This is my favorite soup recipe. I originally got it from the Crock Pot recipe card collection. I modified it to make it a healthier option. It is now a low fat/high protein soup. This also cut down on the cooking time.
1 small onion cut into wedges
1 can Yellow corn (no salt) or 1c frozen
1 can Diced tomatoes with oregano, olive oil
1 can black beans rinsed and drained
2 tbsp fresh chopped cilantro
1 small can diced green chilies
1 small can diced jalapenos (optional)
2 cloves garlic minced
3-4 Chicken breast (boneless,no skin)
2 c Low Sodium chicken broth
3 tbsp tequila
1/4 c sour cream (fat free)
low fat shredded cheddar
Cover with the lid and let cook 6-8 hrs on LOW.
Shred chicken on a plate after it is cooked. It will be hot. Use tongs or forks for the shredding. Stir the chicken back into the soup.
Serve 2 cups = 1 serving in a bowl. (If you choose the optional cheese and sour cream, sprinkle a small pinch of cheese and 1 tbsp sour cream. The calorie count will be higher than listed) Add cilantro as garnish and enjoy!
Makes 5-6 servings.
Notes: The recipe has been changed to be healthier. Th original did not call for black beans and used a different type of chicken.
Number of Servings: 5
Recipe submitted by SparkPeople user KICKBOXLVR.