Mexican Chicken Soup

Mexican Chicken Soup Slow Cooker

Mexican Chicken Soup Slow Cooker

Ingredients

• 1 cup (160 g) chopped onion
• 1 cup (100 g) thinly sliced celery
• ½ teaspoon minced garlic
• 1 tbsp (15 ml) oil
• 1½ pounds (680 g) boneless, skinless chicken breasts, cubed
• 3 cups (700 ml) low-salt chicken broth
• 2 cups (520 g) low-salt salsa
• 2 large potatoes, cubed
• 115g diced green chilies
• 115g Cheddar cheese, shredded

Method

1. Combine onions, celery, garlic, oil, chicken, and broth in slow cooker
2. Cover and cook on low 2½ hours until chicken is no longer pink
3. Add salsa, potatoes, chilies, and cheese and combine well
4. Cook on low 2 to 4 hours or until potatoes are fully cooked
5. Yield: 8 servings
6. Per serving: 326 g water; 262 calories (27% from fat, 40% from protein, 33% from carb)