Yippee-Ki-Yay Spicy Southwest Chowder (Hungry Girl)
- Number of Servings: 10
Ingredients
2 cans fat free chicken broth1 can black beans, rinsed1 can cream style corn1 cup chopped red bell pepper1 cup chopped onion2 T. chopped canned chipotle peppers in adobo sauce (2 peppers)1/2 cup light plain soymilk1 t. minced garlic1/4 t. cumin12 oz. raw chicken breasts1/2 t. each salt and pepper1/2 cup instant mashed potato flakes1/4 cup fat free sour cream1/4 cup chopped cilantro
In a slow cooker, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Transfer chicken to a bowl. Shred with two forks -- one to hold chicken in place and the other to scrape across the meat and shred.
Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user INDYGIRL2003.
Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Transfer chicken to a bowl. Shred with two forks -- one to hold chicken in place and the other to scrape across the meat and shred.
Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user INDYGIRL2003.
Nutritional Info Amount Per Serving
- Calories: 145.6
- Total Fat: 1.7 g
- Cholesterol: 21.1 mg
- Sodium: 639.7 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.0 g
- Protein: 13.3 g
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