Southwest Chicken Soup
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (32-oz) carton low-sodium chicken broth
- 1 (28-oz) can diced tomatoes
- 2 cups frozen corn kernels
- 1 cup chopped sweet onion
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
Instructions
- Sprinkle chicken lightly with pepper. Place in a 5- or 6-quart slow cooker.
- Stir in broth, tomatoes, corn, onion, celery, carrots, jalapeño, garlic, chili powder, cumin, and oregano.
- Cover and cook on LOW 6 to 8 hours.
- Shred chicken with 2 forks; stir into soup in cooker.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
286
|
286
|
| Fat (g) | 4 | 4 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 33 | 33 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 972 | 972 |
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