Slow Cooked Mexican Chicken Soup – CE
whole wheat dinner rolls
  • Clean Eating
Slow Cooked Mexican Chicken Soup – CE
whole wheat dinner rolls
  • Clean Eating
Servings:

Ingredients

Prep
  • 6 boneless chicken breasts
  • 1 C frozen chopped onions
  • 15 oz tomato sauce
  • 2 t cumin
  • 1 t garlic powder
  • 1 T chili powder
  • salt and pepper to taste
  • 2 zucchini
  • 10 oz cherry tomatoes
On Cooking Day
  • 32 oz chicken broth
  • 3 C water
  • 1 T lime juice
  • 3 C kale
  • 6 whole wheat dinner rolls

Instructions

To Assemble
  1. Add first 7 ingredients (through salt and pepper) to large zipper bag. Zip to seal and squish around to mix.
  2. Chop zucchini into bite-sized pieces. Half cherry tomatoes. Add zucchini and cherry tomatoes to a separate bowl with lid.
To Cook
  1. Add prepped chicken, broth, and water to slow cooker. Cook on low for 4-6 hours.
  2. During last 30 minutes, add tomatoes, zucchini, kale, and lime juice.
  3. Serve with whole wheat dinner rolls.

Ingredients

Prep
  • 6 boneless chicken breasts
  • 1 C frozen chopped onions
  • 15 oz tomato sauce
  • 2 t cumin
  • 1 t garlic powder
  • 1 T chili powder
  • salt and pepper to taste
  • 2 zucchini
  • 10 oz cherry tomatoes
On Cooking Day
  • 32 oz chicken broth
  • 3 C water
  • 1 T lime juice
  • 3 C kale
  • 6 whole wheat dinner rolls

Instructions

To Assemble
  1. Add first 7 ingredients (through salt and pepper) to large zipper bag. Zip to seal and squish around to mix.
  2. Chop zucchini into bite-sized pieces. Half cherry tomatoes. Add zucchini and cherry tomatoes to a separate bowl with lid.
To Cook
  1. Add prepped chicken, broth, and water to slow cooker. Cook on low for 4-6 hours.
  2. During last 30 minutes, add tomatoes, zucchini, kale, and lime juice.
  3. Serve with whole wheat dinner rolls.
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