Oh hi, time for another Mexican inspired dish, because you guys know how I roll. This time I made a crockpot Mexican Chicken Soup which I found on Hungry Girl‘s website. I love being able to come home from the gym and just EAT! No need to try to cook something while I’m all hot and sweaty. This had more flavor than I even thought it would. The only change I made was adding some adobe sauce from a can of chipotle peppers in adobo sauce that was open in my fridge. It added a great heat which we love in my house. Oh just kidding, I also threw in a giant handful of fresh spinach because, why not?
This recipes ended up making two different meals. The hubs doesn’t really love brothy soups. He ate it as soup on the first night. But, on the second night he drained the broth from his portion and used it as taco filling! Ingenious!
Try this recipe and let me know what you think!
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1/8 tsp. black pepper
1/2 tsp. salt
1 cup plus 2 tbsp. chopped cilantro
4 cups reduced-sodium chicken broth
2 cups chopped tomatoes
2 cups chopped carrots
2 cups chopped onion
1 cup chopped celery
1/4 cup seeded and chopped jalapeño pepper (about 1 pepper’s worth)
2 tsp. chopped garlic
1 tsp. chili powder
1 tsp. cumin
1/2 cup plus 2 tbsp. fat-free plain Greek yogurt
5 oz. (about 3/4 cup) chopped avocado (about 1 medium avocado’s worth)
Optional garnish: lime wedges
Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with 1/2 cup cilantro.
Add all remaining ingredients except yogurt, avocado, and remaining cilantro. Stir well.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
Transfer chicken to a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it.
Return shredded chicken to the slow cooker, and mix well.
Top each serving with 1 tbsp. cilantro, 1 tbsp. yogurt, and 1/2 oz. (about 2 tbsp.) avocado.
MAKES 10 SERVINGS