Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (all visible fat discarded)
- 1 lb baby carrots
- 1 medium onion (chopped)
- 1 medium potato, chopped into 1/2-inch cubes
- 1 medium bell pepper (chopped)
- 1 can no salt added, diced tomatoes (undrained)
- 1 can no salt added tomato sauce
- Juice from 1 medium lime
- 1 Tbsp chopped, fresh cilantro
- 2 tsp cumin
- 2 tsp chili powder
- 4 medium garlic cloves (minced)
- 1 tsp salt
- 1 tsp pepper
- 4 cups fat-free, low-sodium chicken broth
Directions
- In a large bowl, stir together all the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.
Directions for Cooking
- Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board. Using a fork, shred the chicken. Stir the shredded chicken back into the soup.
