Monday, September 24, 2012

Southwest Chicken Soup, Slow Cooker

4 Chicken Breast
1 jar medium salsa
1 carton chicken stock or chicken broth, reduced sodium
2 cups water
1 green bell pepper chopped
1 red bell pepper chopped
1-2 Large handfuls cherry, grape or cherub tomatoes cut in half
1 cup frozen corn
2 cans black beans, rinsed and drained
1 tbsp cumin
1 tbsp hot chili powder (more to taste if desired)

Optional Garnish- hot sauce, crushed Baked Scoops, 2% shredded Cheddar, plain Greek yogurt

Cook frozen chicken breast and peppers in the crock pot on high for about 3 hours.  Remove chicken and veggies and pour out the liquid.  Chop or shred chicken

Place chicken and veggies back into the crock pot with all the remaining ingredients, stir well and cook on low for up to 3 hours or high for 1-2 hours. 

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