Slow Cooker Mexican Chicken Soup

BCBSIL Connect Team — Thu, 24 Aug 2023 21:21:16 GMT

Current Revision posted to Recipe Book by BCBSIL Connect Team on 8/24/2023 9:21:16 PM

Ingredients: Makes 5 servings

8 oz. Boneless, Skinless Chicken Breast
1/2 cup Onions, Chopped
1 cup Sweet Potatoes, Peeled, Diced
2 TBSP Jalapeño, Minced
3/4 cup Crushed Tomatoes, No Added Salt
1/2 TSP Light Chili Powder
1/2 TSP Ground Cumin
1/8 TSP Cayenne Pepper
1/2 TSP Kosher Salt
1 1/2 cup Chicken Broth
1 cup Black Beans, Cooked
2 1/2 TSP Cilantro, Chopped
1 each Avocado, Diced

Directions:

Butterfly chicken breast to make them thinner for cooking. Combine chicken, onions, sweet potato, jalapeño, crushed tomato,chili powder, cumin, cayenne, salt and chicken broth in a slow cooker on med/high heat. Allow to cook for 2-3 hours, or until chick is cooked through.
Removed and shred chicken, then add back to slow cooker. Add black beans to slow cooker and continue cooking on med/high heat for another 1 to 1.5 hours, or until sweet potatoes are tender.
Garnish each 1 cup portion of soup with 1/2 tsp of chopped cilantro, and 2 TBSP of diced avocado.

Serving Size:
One serving: 1 cup

Nutritional Information:
Nutrition Info (per serving): 176 calories, total fat 4g, sat fat <1g, sodium 427mg, carbs 20g, protein 15g, fiber 7g, sugar 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Latin American, Soup, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High fiber, High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious

Slow Cooker Mexican Chicken Soup

BCBSIL Connect Team — Thu, 02 Sep 2021 22:22:20 GMT

Revision 3 posted to Recipe Book by BCBSIL Connect Team on 9/2/2021 10:22:20 PM

Ingredients: Makes 5 servings

Directions:

Butterfly chicken breast to make them thinner for cooking. Combine chicken, onions, sweet potato, jalapeño, crushed tomato,chili powder, cumin, cayenne, salt and chicken broth in a slow cooker on med/high heat. Allow to cook for 2-3 hours, or until chick is cooked through.
Removed and shred chicken, then add back to slow cooker. Add black beans to slow cooker and continue cooking on med/high heat for another 1 to 1.5 hours, or until sweet potatoes are tender.
Garnish each 1 cup portion of soup with 1/2 tsp of chopped cilantro, and 2 TBSP of diced avocado.

Serving Size:
One serving: 1 cup

Nutritional Information:
Nutrition Info (per serving): 176 calories, total fat 4g, sat fat <1g, sodium 427mg, carbs 20g, protein 15g, fiber 7g, sugar 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Latin American, Soup, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High fiber, High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious

Slow Cooker Mexican Chicken Soup

BCBSIL Connect Team — Mon, 17 Feb 2020 20:59:06 GMT

Revision 2 posted to Recipe Book by BCBSIL Connect Team on 2/17/2020 8:59:06 PM

Ingredients: Makes 5 servings

Directions:

Butterfly chicken breast to make them thinner for cooking. Combine chicken, onions, sweet potato, jalapeño, crushed tomato,chili powder, cumin, cayenne, salt and chicken broth in a slow cooker on med/high heat. Allow to cook for 2-3 hours, or until chick is cooked through.
Removed and shred chicken, then add back to slow cooker. Add black beans to slow cooker and continue cooking on med/high heat for another 1 to 1.5 hours, or until sweet potatoes are tender.
Garnish each 1 cup portion of soup with 1/2 tsp of chopped cilantro, and 2 TBSP of diced avocado.

Serving Size:
One serving: 1 cup

Nutritional Information:
Nutrition Info (per serving): 176 calories, total fat 4g, sat fat <1g, sodium 427mg, carbs 20g, protein 15g, fiber 7g, sugar 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Latin American, Soup, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High fiber, High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious

Slow Cooker Mexican Chicken Soup

BCBSIL Connect Team — Wed, 08 Jan 2020 14:43:00 GMT

Revision 1 posted to Recipe Book by BCBSIL Connect Team on 1/8/2020 2:43:00 PM

Ingredients: Makes 5 servings

Directions:

Butterfly chicken breast to make them thinner for cooking. Combine chicken, onions, sweet potato, jalapeño, crushed tomato,chili powder, cumin, cayenne, salt and chicken broth in a slow cooker on med/high heat. Allow to cook for 2-3 hours, or until chick is cooked through.
Removed and shred chicken, then add back to slow cooker. Add black beans to slow cooker and continue cooking on med/high heat for another 1 to 1.5 hours, or until sweet potatoes are tender.
Garnish each 1 cup portion of soup with 1/2 tsp of chopped cilantro, and 2 TBSP of diced avocado.

Serving Size:
One serving: 1 cup

Nutritional Information:
Nutrition Info (per serving): 176 calories, total fat 4g, sat fat <1g, sodium 427mg, carbs 20g, protein 15g, fiber 7g, sugar 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Latin American, Soup, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High fiber, High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious