I have another delicious, easy, and savory fall recipe to add to my recipe index and to share with you all today, and the best part; you make it in a Crock Pot!
I tried this recipe out last week and my husband and I loved it! He loves Max and Erma’s Tortilla Soup, but I’m not a huge fan because of how spicy it usually is. So we compromised and I made a less spicy version which he topped with pepper jack cheese. Win-win situation!
1 cup salsa
2 cans (14.4 oz) reduced fat cream of chicken soup
1 can (14.4 oz) fat free & lower sodium chicken broth
32 ounces boneless, skinless chicken breast
1 package frozen corn
1 tbsp cumin
1/2 cup water
1. Cut chicken up into small cubes.
2. Combine salsa, cream of chicken soup, chicken broth, corn and cumin in the Crock Pot and stir.
3. Add chicken to Crockpot and cook on low for 4-6 hours or until chicken is donw.
Serving size: 309 grams
Servings per recipe: 8
Fat: 7 grams
Carbohydrates: 14 grams
Fiber: 2 grams
Protein: 36 grams
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**Just a note about serving sizes and macros when cooking in a Crock Pot. Obviously every single bowl that you get from the Crock Pot is not going to be exactly the same when measuring out your servings. Sometimes you may have more chicken, more broth, or more vegetables. In my mind, this is completely OK since the macros might be off by just a few grams. The slightly off macros (by only a few grams) totally makes up for the lack of effort you need to cook when using a Crock Pot, in my opinion.**
Honestly, this was one of the best soups I’ve made in a while. It was so easy to put together and smelled so good while cooking. I topped mine with some shressed Mexican blend cheese and my husband like I said topped his with pepper jack for some spice!
Try it out on a cold fall day and let me know how you like it!