Post by SkinnyCrockPot on Oct 20, 2011 0:13:29 GMT -5
Chicken Fiesta Soup
Originally posted by Becky Livingston Vance
5 boneless skinless chicken breasts baked then shredded
15 oz. can petite diced tomatoes
1 medium onion chopped
2 cloves minced garlic
2 cups water
14.5 oz. can low-sodium chicken broth
10 oz. enchilada sauce (the gracious pantry has a great recipe for enchilada sauce - www.thegraciouspantry.com/clean-eating-enchiladas/)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp chopped cilantro
1 small bag frozen whole kernel corn (only ingredient on bag is corn!!)
**for a little more "kick" I add diced green chilies (a little goes a long way)
Place chicken, tomatoes, (chilies if so desired), enchilada sauce, onion, garlic in slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and cilantro. Stir in frozen corn. I also add the juice of one small lime if I have one on hand!!!!
Cover and cook on low for 6-8 hours or on high for 3-4 hours. (I'm not a bean fan so I omit this, but my husband adds black beans to his bowl.
You can also add shredded cheese...not sure what cheese is "clean"...also my hubby adds sour cream, I'm sure plain Greek yogurt would be great!!, and he adds tortilla chips...I've found some brands that only contain white corn, oil and salt...but the sodium content is high I think...any suggestions?)
I LOVE this soup just as is...without any of the additives after it's cooked...but if any of you are like my husband and to have the extras...there are clean options!
Originally posted by Becky Livingston Vance
5 boneless skinless chicken breasts baked then shredded
15 oz. can petite diced tomatoes
1 medium onion chopped
2 cloves minced garlic
2 cups water
14.5 oz. can low-sodium chicken broth
10 oz. enchilada sauce (the gracious pantry has a great recipe for enchilada sauce - www.thegraciouspantry.com/clean-eating-enchiladas/)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp chopped cilantro
1 small bag frozen whole kernel corn (only ingredient on bag is corn!!)
**for a little more "kick" I add diced green chilies (a little goes a long way)
Place chicken, tomatoes, (chilies if so desired), enchilada sauce, onion, garlic in slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and cilantro. Stir in frozen corn. I also add the juice of one small lime if I have one on hand!!!!
Cover and cook on low for 6-8 hours or on high for 3-4 hours. (I'm not a bean fan so I omit this, but my husband adds black beans to his bowl.
You can also add shredded cheese...not sure what cheese is "clean"...also my hubby adds sour cream, I'm sure plain Greek yogurt would be great!!, and he adds tortilla chips...I've found some brands that only contain white corn, oil and salt...but the sodium content is high I think...any suggestions?)
I LOVE this soup just as is...without any of the additives after it's cooked...but if any of you are like my husband and to have the extras...there are clean options!
