I’ve been in the kitchen the last few weeks coming up with all sorts of comforting soup recipes that will warm you inside and out. This Crock pot Mexican chicken soup is fresh, tangy, and comforting. Set it and forget it, and you’ll come back home to a wonderful healthy meal.
Ingredients
1 tbsp cooking oil
1 lb skinless, boneless chicken breasts, cut in
1 inch pieces
1 3/4 cups chicken broth
1 cup picante sauce
3 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can Navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup chopped onions
Directions:
1. Heat oil in a 10 inch skillet over medium high heat. Add chicken and cook until
well browned, stirring often.
2. Stir into a 3-1/2 quart crock pot, chicken, broth, picante sauce, garlic, cumin, beans, corn & onion.
3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours or until the chicken is cooked through.
Yield: 6 servings
Serving Size: 1-1/2 cups per serving
Weight Watchers Points Plus+ = 5
Weight Watchers Smartpoints = 5
Nutrition Information: Calories 234, Fat 5 g, Cholesterol 46 mg, Carbs 25 g, Fiber 8 g, Protein 23g