Heart Healthy: Slow Cooker Mexican Chicken Soup
When you’re dealing with heart/blood profile complications, your diet is more important than ever! Choosing foods that are healthy and rich in micronutrients can lay the groundwork for a turn around in your health. January is National Blood Donation month and we are focused on equipping our followers with the tools and knowledge to take care of your long-term blood/heart health.
This recipe was borrowed from the American Heart Association where you can learn a lot about heart health, blood health, and connect with others in your area that can be a source of knowledge and support.
Slow Cooker Mexican Chicken Soup
This entrée soup has all the makings of traditional Mexican cuisine, highlighting the flavors of cilantro, lime, tomatoes, and chili powder. Enjoy with corn tortillas.
- 1 1/2 pounds boneless, skinless chicken breast halves, all visible fat discarded
- 1 pound baby carrots
- 1 medium onion, chopped
- 1 medium potato, peeled and chopped into 1/2-inch cubes
- 1 medium bell pepper (any color), chopped
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 8-ounce can no-salt-added tomato sauce
- Juice from 1 medium lime
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 4 medium garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups fat-free, low-sodium chicken broth
Directions for Freezing
- In a large bowl, stir together all the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Lay the bag flat in the freezer.
Directions for Cooking
- If frozen, thaw the bag in the refrigerator overnight. Pour the contents into a slow cooker. Stir in the broth. 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 two forks, shred the chicken. Transfer the chicken to the slow cooker, stirring to combine.