Tex Mex Chicken Soup
Ingredients:
- 1.5 lbs Boneless Skinless Chicken Breasts cut in halves
- 1 Russet Potatoes peeled and large diced
- 4 c Chicken Broth
- 2 stalks Celery chopped
- 1 Bell Peppers red, chopped
- 1 Jalapenos finely chopped or minced
- 2 c Frozen Corn Kernels
- 3 cloves Garlic minced or pressed
- 2 tsp Cumin ground
- .5 c Fresh Cilantro rinsed and chopped
- 1 tbsp Lime Juice
- 1 Avocado chopped
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
Instructions:
- Cut chicken breasts in half. To your slow cooker add chicken, broth, potatoes, celery, jalapeno, red bell pepper, cumin, garlic, salt, pepper, and corn. Cook 4-6 hours on Low or until chicken and potatoes are cooked through.
- Remove chicken halves from slow cooker and using forks pull chicken apart into bite size pieces. Place back into slow cooker.
- Stir in cilantro and lime juice. Serve and top with avocado.
Nutrition
Calories: 431kcal | Carbohydrates: 38g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1669mg | Potassium: 1677mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1330IU | Vitamin C: 77.6mg | Calcium: 60mg | Iron: 3.2mg
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