LRM's Spicy Mexican Chicken Soup

Name: LRM''s Spicy Mexican Chicken Soup Recipe
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6
Ingredients: 2 chicken breasts - boneless skinless whole; 2 (15 oz) diced tomatoes Mexican style - canned; 10 oz enchilada sauce; 1/2 sm onion - diced; 4 oz green chilies - chopped (canned); 2 c water; 14 oz chicken broth; 1/2 tsp garlic powder; 2 tsp cumin - ground; 2 tsp chili powder; 1 1/4 tsp salt; 1/4 tsp black pepper; 1 bay leaf; 1 c carrot slices (frozen); Optional: frozen corn black beans and cilantro (not added to the nutritional calculation); Garnish with: crushed tortilla chips sour cream avocado grated cheese (not added to the nutritional calculation)

Minutes to Prepare: 15
Minutes to Cook: 300

Number of Servings: 6

Ingredients

2 chicken breasts - boneless, skinless, whole2 (15 oz) diced tomatoes, Mexican style - canned10 oz enchilada sauce1/2 sm onion - diced4 oz green chilies - chopped (canned)2 c water14 oz chicken broth1/2 tsp garlic powder2 tsp cumin - ground2 tsp chili powder1 1/4 tsp salt1/4 tsp black pepper1 bay leaf1 c carrot slices (frozen)Optional: frozen corn, black beans and cilantro (not added to the nutritional calculation)Garnish with: crushed tortilla chips, sour cream, avocado, grated cheese (not added to the nutritional calculation)

Directions

Stir all together in a crock pot. Cover and cook on low for 4 to 6 hours. Shred chicken prior to serving. Garnish as desired.

Serving Size:�makes around 6 servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 158.3
Total Fat: 2.0 g
Cholesterol: 47.1 mg
Sodium: 797.0 mg
Total Carbs: 14.9 g
Dietary Fiber: 4.1 g
Protein: 20.5 g

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