Slow-cooker Mexican Chicken soup

Name: Slow-cooker Mexican Chicken soup Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 8
Ingredients: 1 cu chopped onion; 2 garlic cloves minced; 1 cu water or chicken broth; 14 ounce (or 1/2 of (28 ounce)) can crushed tomatoes; 1/2 cu black beans; 1/2 cu pinto beans; 1 cu corn; 1/2 (4 ounce) can chopped green peppers; 1 tsp chili powder; 1/2 tsp oregano; 1 Tbs cilantro chopped; 1 1/4 cu monterey jack cheese shredded

(1)

Minutes to Prepare: 10
Minutes to Cook: 480

Number of Servings: 8

Ingredients

1 cu chopped onion2 garlic cloves, minced1 cu water or chicken broth14 ounce (or 1/2 of (28 ounce)) can crushed tomatoes1/2 cu black beans1/2 cu pinto beans1 cu corn1/2 (4 ounce) can chopped green peppers1 tsp chili powder1/2 tsp oregano1 Tbs cilantro, chopped1 1/4 cu monterey jack cheese, shredded

Directions

Makes about 8 1-cup servings

Chop onions and garlic.

Add all ingredients except cheese into crock pot. Cook soup for 8 hours. Serve with cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user SWINGBUG25.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 140.0
Total Fat: 6.0 g
Cholesterol: 15.7 mg
Sodium: 240.4 mg
Total Carbs: 15.6 g
Dietary Fiber: 4.0 g
Protein: 7.9 g

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TIME485

CALS185

(38 ratings)

Chicken Enchilada-Style for the Slow Cooker

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN