Southwest Chicken Soup
Ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 (32-oz) carton low-sodium chicken broth
- 1 (28-oz) can fire-roasted diced tomatoes
- 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
- 2 avocados, sliced
Instructions
- Sprinkle chicken with salt and pepper. Place in a 5- or 6-quart slow cooker.
- Stir in broth, tomatoes, onion, celery, carrots, jalapeño, garlic, chili powder, cumin, and oregano. Cover and cook on LOW 6 to 8 hours.
- Remove and shred chicken with 2 forks; return chicken to cooker to serve.
- Spoon soup into bowls; top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
401
|
401
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 799 | 799 |
Low Carb Lunch Meal Plan
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