Slow Cooker Mexican Chicken Soup

Ingredients: Makes 5 servings

8 oz. Boneless, Skinless Chicken Breast
1/2 cup Onions, Chopped
1 cup Sweet Potatoes, Peeled, Diced
2 TBSP Jalapeño, Minced
3/4 cup Crushed Tomatoes, No Added Salt
1/2 TSP Light Chili Powder
1/2 TSP Ground Cumin
1/8 TSP Cayenne Pepper
1/2 TSP Kosher Salt
1 1/2 cup Chicken Broth
1 cup Black Beans, Cooked
2 1/2 TSP Cilantro, Chopped
1 each Avocado, Diced

Directions:

  1. Butterfly chicken breast to make them thinner for cooking. Combine chicken, onions, sweet potato, jalapeño, crushed tomato,chili powder, cumin, cayenne, salt and chicken broth in a slow cooker on med/high heat. Allow to cook for 2-3 hours, or until chick is cooked through.
  2. Removed and shred chicken, then add back to slow cooker. Add black beans to slow cooker and continue cooking on med/high heat for another 1 to 1.5 hours, or until sweet potatoes are tender. 
  3. Garnish each 1 cup portion of soup with 1/2 tsp of chopped cilantro, and 2 TBSP of diced avocado.

Serving Size:
One serving: 1 cup 

Nutritional Information:
Nutrition Info (per serving): 176 calories, total fat 4g, sat fat <1g, sodium 427mg, carbs 20g, protein 15g, fiber 7g, sugar 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group 

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