In honor of Cinco de Mayo yesterday, I made this soup packed with flavor. I recently purchased a crock pot, and love the convenience of not worrying about making dinner when I get home from work. This recipe comes from Skinny Mom.
You’ll soon see a pattern that I obviously love Spanish cuisine. Not only is my boyfriend from Guatemala and he is making requests .. I want to put anything and everything in a tortilla! Or add chilies, jalapenos, queso fresco to everything non-traditional.
My obsession constantly growing, I needed to watch the calories and sodium that came along with it.
Although this recipe already had low calories, the sodium was way too high so I made some changes and it came out just as wonderful!
Tip- When shopping for “low-sodium” be sure to read the nutrition label. Some products will vary, and you really want to look for the product that contains the lowest sodium (per serving!). During my shopping trip, I found a low-sodium broth that was 800 mg per serving! Very misleading. I finally found an organic brand that had close to low 100’s mg per serving. #mindfulshopping
Warning! – This makes a very large batch. I used a 4 qt slow cooker and it was filled to the brim. If you are cooking for a small family, I would suggest cutting the recipe in half. We had a TON of leftovers (just the 2 of us!), and I ended up freezing more than half of the batch.
16 oz boneless, skinless chicken breasts
2 Tbsp minced garlic
1 cup onion, chopped
16 oz can reduced-sodium black beans, drained + rinsed
16 oz can kidney beans, drained + rinsed
8 oz can tomato paste
10 oz package of yellow corn, frozen
2 — 10 oz cans Ro*Tel® diced tomatoes with chilies (I used low sodium)
1 packet reduced-sodium taco seasoning (I used Mrs. Dash – salt free)
1 Tbsp chili powder
32 oz reduced-sodium chicken broth (I used low-sodium organic)
- Place chicken on the bottom of the slow cooker. Add remaining ingredients.
- Cook on high for 4 hours or on low for 8 hours.
- Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.
- Add desired toppings. (We added tortilla strips, avocado, mozzarella cheese and cilantro.)