Mexican Chicken Soup
Mexican Chicken Soup
Ingredients
- 1 lb boneless skinless chicken breast
- 1 yellow onion diced
- ½ tomato diced
- 1 green bell pepper diced
- 2 cups low sodium chicken broth
- 1 T olive oil
- 1 t dried oregano
- 1 t ground cumin
- 1 t paprika powder
- 1 t onion powder
- 1 t garlic powder
- 1 t cayenne pepper
- 1 t sea salt
- 1 t black pepper
- ¼ cup cheddar cheese for topping
Optional Toppings:
- Sour cream
- Fresh chopped cilantro
- Lime wedges
- Avocado diced
Instructions
- In a slow cooker, place the chicken breast. Add all the remaining ingredients except the cheddar cheese around the chicken. Stir the mixture lightly. Cover and cook on LOW heat for 6 to 8 hours, or until the chicken is very tender.
- When the chicken is cooked and tender, transfer it to a plate. With 2 forks or a shredder, shred the chicken.
- Return the shredded chicken to the slow cooker and stir well. Season the soup with additional salt and/or black pepper, if desired.
- Sprinkle the cheddar cheese over the soup. Cover and let rest for 5 minutes, until the cheese melts.
- Divide into bowls and serve immediately with desired toppings.
Nutrition
Calories: 200kcalCarbohydrates: 5gProtein: 27gFat: 8gFiber: 1gSugar: 2g
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