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