Mexican Chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1.0 large onion 2 cans black beans1.0 can Corn1.0 can (6 oz) Tomato Paste1.0 can pinto beans 1.0 can diced Tomatoes, red, ripe, canned, with green chilies1 lb boneless, skinless chicken breast1.0 bell pepper, red, sweet, raw6.0 tsp Lawry's Taco Seasoning1.0 tbsp Salt1.0 tsp chili powder1.0 tsp pepper2 garlic cloves30.0 fl oz Water, tap (2 cans)
Put all ingredients in crock pot.
Cook on low for 8 hrs or high for 4 hrs. Shred chicken with fork when done.
Top with cilantro and lime juice when done.
Optional toppings include tortilla chips and avocado (will add add'l calories, not included in recipe)
Serving Size: Makes 12 2-scoop bowls of soup
Number of Servings: 12.0
Recipe submitted by SparkPeople user CASTILJD.
Serving Size: Makes 12 2-scoop bowls of soup
Number of Servings: 12.0
Recipe submitted by SparkPeople user CASTILJD.
Nutritional Info Amount Per Serving
- Calories: 242.8
- Total Fat: 2.2 g
- Cholesterol: 21.7 mg
- Sodium: 1,007.6 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 11.0 g
- Protein: 19.4 g
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