This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.
HELATHY: This recipe has been choosen by culinary and nutrition experts to meet a set of nutrition standards designed for healthy lifestyle
Nutritional Analysis Per Serving
Calories 275
Total Fat 8 g
Saturated Fat 4 g
Protein 22 g
Total Carbohydrate 29 g
Sugar 7 g
Fiber 6 g
Cholestero l56 mg
Sodium 364 mg
Total Time: 3 hr 10 min
Prep: 10 min
Cook: 3 hr
Yield: 4 servings
Ingredients
3 chicken thighs, skin removed
10 -ounce can diced tomatoes
with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
Main Ingredient:Chicken
Dish:: Soup
Technique:: Slow Cooker
Cooking Style:: Healthy
Nutrition:: Diabetic,Heart Healthy High Fiber Low Calorie Low Cholesterol Low Fat Low Sodium
HELATHY: This recipe has been choosen by culinary and nutrition experts to meet a set of nutrition standards designed for healthy lifestyle
Nutritional Analysis Per Serving
Calories 275
Total Fat 8 g
Saturated Fat 4 g
Protein 22 g
Total Carbohydrate 29 g
Sugar 7 g
Fiber 6 g
Cholestero l56 mg
Sodium 364 mg
Total Time: 3 hr 10 min
Prep: 10 min
Cook: 3 hr
Yield: 4 servings
Ingredients
3 chicken thighs, skin removed
10 -ounce can diced tomatoes
with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
Main Ingredient:Chicken
Dish:: Soup
Technique:: Slow Cooker
Cooking Style:: Healthy
Nutrition:: Diabetic,Heart Healthy High Fiber Low Calorie Low Cholesterol Low Fat Low Sodium
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