Wednesday, December 21, 2011

Mexican Chicken Soup

It's been cold and rainy here which makes me want soup.  Mr. T and I have both been sick so I decided to make something easy.  Thank you Mr. Crock-Pot inventor!  This was really easy and I think it turned out pretty well.

Mexican Chicken Soup:

3-4 large boneless, skinless chicken breast
1 can of diced tomatoes with green chilies
1 can of reduced sodium black beans
8 oz frozen corn (about half a bag)
1/4 cup chopped fresh cilantro
1 can fat free chicken broth

1 white onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper 

1 tablespoon Mrs. Dash Chipotle

Combine everything in the crock pot.  Cook on low for 10 hours or high for 6 hours.  About 30 minutes before serving take the chicken breast out and chop into bite size pieces.  Add back into the crock pot and let cook for an additional 30 minutes.

Garnish with some additional fresh cilantro.

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