Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

Health Rating
Prep Cook Ready in Servings
10 min 6 h 6 h 10 min 4

Ingredients


454 gm Carrots (peeled, diced)
1 medium Yellow onion (diced)
2 clove(s) Garlic (minced)
2 tomato Roma tomatoes (chopped)
1 cup Tomato juice
1 tsp Cumin
1 tsp Chili powder
1 tsp Coriander, ground (or fennel seeds)
3/4 tsp Salt (to taste)
1/2 whole lime(s) Lime juice (fresh)
454 gm Chicken breast, boneless, skinless (cut into chunks)
4 cup Chicken broth (stock), low sodium

Instructions


Label your freezer bag. To the freezer bag, add all ingredients except chicken broth. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

The night before cooking, move frozen bag to your refrigerator to thaw.

The morning of cooking, pour contents of freezer bag into your slow cooker and add 4 cups chicken broth.

Cook on “low” setting for 6-8 hours, or until chicken is cooked through.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 217
Calories from fat 23.6
Calories from saturated fat 7.5
Total Fat 2.6 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.7 g
Cholesterol 65 mg
Sodium 1345 mg
Potassium 1205 mg
Total Carbohydrate 19.0 g
Dietary Fiber 4.4 g
Sugars 10.0 g
Protein 29.4 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 2.8

Energy sources


Pygal35%458.17499589487403155.1410923777829711%429.660263971145267.3458408086891654%292.9910007709257206.379655230056535%11%54%CarbohydratesFatProtein
Recipe from:
Soup
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