Healthy Slow Cooker Tex Mex Chicken Soup
This recipe is a one-pot meal that's full of those authentic Mexican flavors you love.
Servings 6 servings
Calories 214kcal
Ingredients
- ½ cup white onion diced
- 4 ounces green chiles
- 2 cloves garlic clove minced
- 1 14.5-ounce can tomatoes
- 1 20-ounce container Chicken Broth I used Swanson®
- 1 and ½ cup vegetable juice cocktail I used spicy
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ tablespoon Worcestershire sauce
- 1 15-ounce can shoepeg corn
- 1 15-ounce can black beans
- ½ pound chicken breasts skinless, boneless
- 3 6-inch flour tortillas cut into strips
- 4 ounces Cheddar cheese
- 2 ounces sour cream or Greek yogurt
- 1 tablespoon fresh cilantro chopped
Instructions
- Spray slow cooker with non-stick spray.
- Cut chicken into 2-inch chunks and add to the slow cooker.
- Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl. Stir to combine. Pour over chicken in slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Drain corn and black beans and add to slow cooker. Cook on low for one hour.
- Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp.
- Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro.
Video
Nutrition
Calories: 214kcal | Carbohydrates: 14g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 862mg | Potassium: 353mg | Fiber: 2g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 1mg
