Slow Cooker Mexican Chicken Soup
- Number of Servings: 10
Ingredients
1 Lb Carrots, diced1 Medium Yellow Onion, diced2 Cloves Garlic, minced3 Roma Tomatoes, Chopped1 Cup Tomato Juice1 Tsp Cumin1 Tsp Chili Powder1 Tsp Salt2 Tbsp Lime Juice2 Lb Boneless, Skinless Chicken Breasts4 Cups Chicken Broth
Combine ALL ingredients in freeze bag, Chicken should be the last item added to bag- If freezing DO NOT add Chicken broth until day of cooking.
If frozen, thaw 24 hours in refrigerator before cooking.
Cook LOW 4-8 hours, or until chicken is cooked and tender.
Serving Size: Makes 10 1 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user TMARIEFITNESS.
If frozen, thaw 24 hours in refrigerator before cooking.
Cook LOW 4-8 hours, or until chicken is cooked and tender.
Serving Size: Makes 10 1 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user TMARIEFITNESS.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 2.4 g
- Cholesterol: 44.0 mg
- Sodium: 778.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.8 g
- Protein: 17.6 g
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