This heart-healthy dish has all the makings of traditional Mexican cuisine, highlighting the flavors of cilantro, lime, tomatoes, and chili powder. Enjoy with corn tortillas.
Ingredients (6 servings)
- 1 1/2 lbs boneless, skinless chicken breasts (all visible fat discarded)
- 1 lb baby carrots
- 1 medium onion (chopped)
- 1 medium potato, chopped into 1/2-inch cubes
- 1 medium bell pepper (chopped)
- 1 can no salt added, diced tomatoes (undrained)
- 1 can no salt added tomato sauce
- Juice from 1 medium lime
- 1 Tbsp chopped, fresh cilantro
- 2 tsp cumin
- 2 tsp chili powder
- 4 medium garlic cloves (minced)
- 1 tsp salt
- 1 tsp pepper
- 4 cups fat-free, low-sodium chicken broth
Preparation
Prep: 30 min.
Ready In: 6-8 hours.
Directions
In a large bowl, stir togetherall the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.
Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board.
Using a fork, shred the chicken. Stir the shredded chicken back into the soup.
Nutrition Information
Serving size: 1 cup
Per serving: 232 calories, 3.7 g fat (0.8 g sat, 0.8 g poly, 0.9 g mono), 73 mg cholesterol, 592 mg sodium, 22 g carbohydrates, 4 g fiber, 10 g sugars, 28 g protein
Exchanges: 1/2 starch, 3 vegetable, 3 lean meat
Concerned with your heart health? View more heart-healthy recipes on our Healthy Living tab on BlackDoctor.org.