Slow Cooker Chicken Santa Fe Soup - KNEP - Kentucky Nutrition Education Program

Recipes

Slow Cooker Chicken Santa Fe Soup

Servings:8Serving Size:2 cups

Love crock pot soup recipes that are packed full of Mexican flavors? Then this easy chicken Sante Fe soup is sure to become a favorite of the whole family.

Ingredients:

  • 4 thawed boneless, skinless chicken breasts
  • 1 (7 ounce) can chopped green chilies
  • 1 (8 ounce) bag frozen corn
  • 1 (28 ounce) can diced tomatoes, no salt added
  • 1 (15 ounce) can black beans
  • 1 (14 ounce) can or box vegetable broth, no salt added
  • 1 (32 ounce) box low-sodium chicken broth
  • 3 tablespoons low sodium chili seasoning mix

Directions:

  1. Place all ingredients in slow cooker and simmer on low 6-8 hours or 3-4 hours on high.
  2. Remove cooked chicken and shred with two forks.
  3. Return chicken to soup and it is ready-to-serve.

Notes

Vegetable broth can be replaced with chicken broth.

Make it a Meal

  • Slow Cooker Santa Fe Soup
  • Fresh orange
  • Crusty French bread
  • Low-fat milk
Source: Connie Duncan, Fayette County Extension Volunteer

Tips

Eat about 5 cups of red, orange and dark-green vegetables each week. Tomatoes, carrots, sweet potatoes, broccoli and leafy dark green vegetables, such as kale and spinach, are good choices.

Nutrition facts per serving: 180 calories; 2.5g total fat; 0.5g saturated fat; 0g trans fat; 35mg cholesterol; 740mg sodium; 23g carbohydrate; 4g fiber; 6g sugar; 17g protein; 10% Daily Value of vitamin A; 15% Daily Value of vitamin C; 4% Daily Value of calcium; 8% Daily Value of iron