Ms. Skinny’s Fiesta Chicken Soup
Your mother probably said, “Chicken soup is good for you.” Well she was right, and this slow-cooking soup is extra healthy, and mom-approved.
1/2 cup diced white onion
1 clove garlic, minced
1/2 tablespoon olive oil for sautéing
1 (15-ounce) can reduced-sodium black beans, drained
1 (15-ounce) can reduced-sodium kidney beans, drained
1 (4-ounce) can diced green chile peppers, drained
1 (141/2-ounce) can diced tomatoes, no salt added
11/2 cups low-sodium, fat-free chicken broth
1 cup frozen or fresh corn
Juice from 1 lime
1/2 teaspoon oregano
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1 teaspoon dried cilantro
2 boneless, skinless chicken breasts, cut into 1-inch cubes
Sauté onion and garlic in olive oil over medium heat until tender, 7–10 minutes.
Add to slow cooker with remaining ingredients, stir to combine. Cover, and cook on LOW for 6–8 hours, until beans are tender.
Note: If you prefer to use dried beans, use 1/2 cup each of black beans and kidney beans. Follow directions on package for either quick soak or overnight soak before adding to the soup. Dried beans are the more economical choice.
Serving Size: 1 cup
Calories: 112 ; Total Fat: 2g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 21mg; Sodium: 118mg; Carbohydrates: 13g; Dietary Fiber: 3g; Sugars: 1g; Protein: 12g
This and other Skinny Ms. Slow Cooker recipes can be found in: