Ingredients
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1 1/2 lbs boneless, skinless chicken breasts (all visible fat discarded)
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1 lb baby carrots
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1 medium onion (chopped)
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1 medium potato, chopped into 1/2-inch cubes
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1 medium bell pepper (chopped)
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1 can no salt added, diced tomatoes (undrained)
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1 can no salt added tomato sauce
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Juice from 1 medium lime
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1 Tbsp chopped, fresh cilantro
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2 tsp cumin
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2 tsp chili powder
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4 medium garlic cloves (minced)
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1 tsp salt
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1 tsp pepper
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4 cups fat-free, low-sodium chicken broth
Directions
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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
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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.
