EASY MEXICAN CHICKEN SOUP IN THE SLOW COOKER

This is a twist on tradition. A bolder, zestier chicken soup that can satisfy a craving
for comfort food and Mexican at the same time.

Yield: 6 Servings

Calories per serving: 365

Fat per serving: 4g

Ingredients

• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon salt
• 2 cans (15 ounces each) Great Northern beans (white beans), drained and rinsed

Instructions

1. Scatter the onion and garlic about the base of your slow cooker. Arrange the chicken breasts evenly over the top.
2. In a medium bowl, whisk the chicken broth, cumin, oregano, smoked paprika, chili powder, and salt. Pour over the chicken. Cook on low for about 6 hours.
3. Remove the lid and shred the chicken using two forks and pulling against the grain of the meat. Stir in beans. Add more broth or a little water if you think that the soup is too thick for your liking, and then return the lid to cover. Continue cooking for an additional 30 minutes to allow the beans to warm.
4. Serve with shredded cheddar cheese, sour cream, fresh cilantro, and an additional dusting of smoked paprika.

Notes

Nutrition Information: Calories 365, Fat 4g, Carb 38g, Fiber 8g, Sugars 1g, Protein 42g

http://www.canyoustayfordinner.com/2013/01/17/easy-mexican-chicken-soup-in-the-slow-cooker/