<p>With plenty of protein, vegetables and spice, Slow Cooker Mexican Chicken Soup makes a tasty paleo dinner easy to come by on busy days.</p>
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Ingredients
- 6 cups Chicken Broth/Stock
- 1 1/2 cups dice Carrot
- 2/3 cups dice Onion, Red
- 4 teaspoons mince Garlic, Cloves
- 1/2 cups dice Roma Tomato
- 1/4 cups seed and dice Jalapeño
- 1 3/4 cups Tomato Juice
- 1 tablespoon Cumin
- 1 teaspoon Coriander, Ground
- 1 tablespoon Chili Powder
- 2 teaspoons Sea Salt
- 1/2 cups chop Cilantro, Fresh
- 4 cups cook and dice Chicken, Boneless Breasts
- 2 tablespoons juice Lime
Serving Day Ingredients
- 1 cup peel, pit, and slice Avocado
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 206 Calories
- 5g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 87mg Cholesterol
- 1667mg Sodium
- 12g Total Carb
- 2g Fiber
- 6g Total Sugars (Includes 0g Added Sugars)
- 29g Protein
- 2 WW Freestyle
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.
Freeze For Later Cooking Directions
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.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
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
- Cook in slow cooker on low for 6-8 hours.
- Serve with sliced avocado on top.