Heart Healthy: Slow Cooker Mexican Chicken Soup

This heart-healthy dish has all the makings of traditional Mexican cuisine, highlighting the flavors of cilantro, lime, tomatoes, and chili powder. Enjoy with corn tortillas.

Ingredients (6 servings)

• 1 1/2 lbs boneless, skinless chicken breasts (all visible fat discarded)
• 1 lb baby carrots
• 1 medium onion (chopped)
• 1 medium potato, chopped into 1/2-inch cubes
• 1 medium bell pepper (chopped)
• 1 can no salt added, diced tomatoes (undrained)
• 1 can no salt added tomato sauce
• Juice from 1 medium lime
• 1 Tbsp chopped, fresh cilantro
• 2 tsp cumin
• 2 tsp chili powder
• 4 medium garlic cloves (minced)
• 1 tsp salt
• 1 tsp pepper
• 4 cups fat-free, low-sodium chicken broth

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Preparation

Prep: 30 min.

Ready In: 6-8 hours.

Directions

In a large bowl, stir togetherall the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.

Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board.

Using a fork, shred the chicken. Stir the shredded chicken back into the soup.

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Nutrition Information

Serving size: 1 cup

Per serving: 232 calories, 3.7 g fat (0.8 g sat, 0.8 g poly, 0.9 g mono), 73 mg cholesterol, 592 mg sodium, 22 g carbohydrates, 4 g fiber, 10 g sugars, 28 g protein

Exchanges: 1/2 starch, 3 vegetable, 3 lean meat

Concerned with your heart health? View more heart-healthy recipes on our Healthy Living tab on BlackDoctor.org.