Southwest Chicken Soup
Ingredients
- 2 (15-ounce) cans chili beans
- 1 (15-ounce) can low-sodium kidney beans, drained and rinsed
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 2 cups corn
- 1 (8-ounce) can tomato sauce
- 1 (28-ounce) can no-salt-added, diced tomatoes
- 1 cup low-sodium chicken broth
- 1 (7-ounce) can green chilies
- 1 pound chicken breasts
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 2 teaspoons cumin
- 2 avocados, diced
- 1 cup cheddar cheese, shredded (optional)
Directions
- Add all ingredients (except avocados and cheese) to a 5 quart slow cooker.
- Cook on high for 4 hours or low for 6-8 hours.
- Shred chicken before serving.
- Top each bowl with 2 tablespoons cheese and 1/4th of the avocado.
- Enjoy warm!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 440 (110 from fat) |
| Total fat | 13g |
| Saturated fat | 3.5g |
| Cholesterol | 45mg |
| Sodium | 900mg |
| Carbohydrate | 53g (18g dietary fiber, 6g sugar) |
| Protein | 32g |
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