Slow Cooker Mexican Chicken Soup - Dump and Go Dinner
6
Servings
15
Ingredients
10
Comments
With plenty of protein, vegetables and spice, Slow Cooker Mexican Chicken Soup makes a tasty paleo dinner easy to come by on busy days.
6
Servings
15
Ingredients
10
Comments
Ingredients
- 6 cups Chicken Broth/Stock
- 1 ½ cups dice Carrot
- ⅔ cups dice Onion, Red
- 4 teaspoons mince Garlic, Cloves
- ½ cups dice Roma Tomato
- ¼ cups seed and dice Jalapeño
- 1 ¾ cups Tomato Juice
- 1 tablespoon Cumin
- 1 teaspoon Coriander, Ground
- 1 tablespoon Chili Powder
- 2 teaspoons Sea Salt
- ½ cups chop Cilantro, Fresh
- 4 cups cook and dice Chicken, Boneless Breasts
- 2 tablespoons juice Lime
- 1 cup peel, pit, and slice Avocado
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients except avocado between indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients except avocado in slow cooker.
- Cook on low for 6-8 hours.
- Serve with sliced avocado on top.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 206
- Total Fat
- 5g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 87mg
- Sodium
- 1667mg
- Total Carbohydrates
- 12g
- Fiber
- 2g
- Sugar
- 6g
- Protein
- 29g
- WW Freestyle
- 2
10 Comments
Join the discussionI’m planning to use leftover cooked chicken from the night before in this recipe and add it in just before serving. Should I cook the rest of the ingredients in the crockpot for a shorter amount of time?
Good idea! You could shorten the cooking time if desired. It just needs to be cooked until all of your veggies are soft and all of the flavors are melded together.
I tried this recipe and was very excited about it. It turned out terrible though 🙁 we threw it all away.
Wondering what happened to yours. Mine seemed to separate so fat from chicken looked like curdled milk. Maybe the lime juice? It may taste ok, but no one wants to eat it. Doesn’t look like pictures at all.
Is using cooked chicken a good idea before freezing?
Absolutely! I will often make a large stew or soup (with cooked chicken) and then freeze the whole meal to consume again at a later time. I wouldn’t let it sit in the fridge before freezing though as that gives more time for bacteria to form.
Why does the chicken need to be cooked first?
We made this decision based on feedback. If you have more questions, please feel free to pop into chat in the bottom right-hand corner! Thank you!
In the recipe it says tomato juice. Is that just juice not passata or sauce.
Hi Christine,
Yes, tomato juice can be purchased in the juice aisle. It is thinner than pasta sauce or tomato sauce.