Crockpot Mexican Shredded Chicken Soup

 

Don’t you just love all of the spicy and savory flavors found in Mexican food? I’ve been known to eat one too many homemade fluffy tortillas covered in queso at my local Mexican restaurant–those things are addictive–and terrible for you. Most Mexican restaurants are anything but healthy; the only vegetable in sight is usually salsa. The fact that there might be some tomatoes hiding in your sour cream and cheese covered enchiladas probably doesn’t count for much. Thankfully, you can have all the wonderful flavors of a Mexican dish at home, without all the cheese-covered guilt! Although, don’t feel like you can’t add a little shredded cheddar on top of your soup (I know I did).

 

This meal most definitely meets the #HealthyInUnder30 criteria. Prep time is 15 minutes to get all the ingredients into the crockpot, and then an additional 5 minutes right before eating when you mix in the cilantro, lime, and avocado. This meal is also packed full of veggies: tomatoes, red pepper, jalapeno, onion, and avocado. The lime juice, cilantro, and cumin add that classic Mexican taste. All you need to complete this delicious soup is a little dollop of Greek yogurt and a sprinkling of cheese, and your taste buds (and waistline) are guaranteed to be happy.

 

 

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{Mexican Shredded Chicken Soup}

All the flavors of a delicious Mexican meal, with none of the guilt. With only 15 minutes of prep time, you can throw this meal together before heading off to work in the morning. Top the soup off with diced avocado, and some shredded cheddar!

 

Lightly adapted from: Budget Bytes–Chicken & Lime Soup

 

Servings: 5

 

Ingredients

1 lb chicken breast, raw

1 box chicken broth (32 oz)

2 cups water

1 can black beans, drained and rinsed

1 can mild rotel

1 red pepper, chopped

1 small red onion, chopped

1 jalapeno, seeds removed, diced

1 1/2  tsp minced garlic (fresh or jarred)

1/2 tbsp cumin

1 tsp oregano

1 tsp salt

1 handful cilantro

1 lime, juiced

2 small avocados, diced

 

Optional add-ins: shredded cheddar and a dollop of plain Greek yogurt (a healthy sour cream alternative)

 

Directions

Combine chicken, broth, water, beans, rotel, vegetables, garlic, and dry spices into the crockpot, and cook on low for 6-8 hours. Remove cooked chicken from pot, shred, and then place back into the pot. Stir in cilantro and fresh lime juice into the hot sup. Serve topped with diced avocado, and optional cheddar and yogurt.

 

 

Nutrition info per serving (not including cheese or yogurt): 275 cal, 7 g fat (1 g sat), 28 g carb, 26 g protein, 8 g fiber

 

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