Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup, chopped Onions, raw 1 tsp Garlic powder 24 oz chicken breast, skinless, uncooked (by CLAYMACT) 4 cup Beans, black 1 cup Great Value Diced Tomatoes (in Tomato juice) 1 cup Tomato Sauce 4 tsp Chicken bouillion-Knorr (1tsp/4g) (by ANNIMAR) 1 tsp Oregano, ground 1 tsp Black Pepper (Ground) (by TIARENEE) 1 tsp Cumin seed 1 tsp Salt
1. Place onion, and garlic in the bottom of a slow cooker.
2. Place the chicken breasts on top of the diced veggies.
3. Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
4. Set slow cooker to high and cook for 3 hours.
5. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
6. Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F.
Serving Size: 12
2. Place the chicken breasts on top of the diced veggies.
3. Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
4. Set slow cooker to high and cook for 3 hours.
5. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
6. Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 164.6
- Total Fat: 1.9 g
- Cholesterol: 41.5 mg
- Sodium: 654.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.8 g
- Protein: 18.5 g
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