It’s time to whip out your slow cooker (or go out and buy one). These babies are super-easy to use, with minimal work and clean up. Toss all your ingredients in the slow cooker, press the on button, and go to work.
When you come home, you have a delicious, high-protein meal waiting for you. What could be better?
Nutrition (per serving)
Calories: 152; total fat: 2g; saturated fat: 0g; protein: 17g; carbohydrates: 19g; sugar: 6g; fiber: 4g; cholesterol: 41mg; sodium: 802mg
Recipe and photo by Angie Asche, M.S., R.D., L.M.N.T. of Eleat Sports Nutrition.
Makes 8 servings
- 1 lb boneless, skinless, chicken breasts, shredded
- 1 can (28 oz) diced tomatoes
- 1 can (4 oz) chopped green chiles, drained
- 1 cup frozen corn, thawed or 1 cup quinoa, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 white onion, diced
- 1 bell pepper, diced
- 1 jalapeño pepper, diced and deseeded (keep seeds for more heat)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1½ tsp ground cumin
- 1½ tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
- Additional optional toppings:
- Mexican cheese
- Tortilla strips
How to make it
Place chicken breasts in a saucepan with 1 tablespoon olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts, and add enough water to cover them. Simmer for another 7-10 minutes, until chicken is fully cooked. Remove chicken from pan and place on plate or cutting board. Once cooled, use two forks to shred the chicken breasts.
Place shredded chicken and all other ingredients together in crockpot. Cook on high for 3-4 hours or low for 7-8 hours, stirring occasionally.
To make fresh tortilla strips, slice corn tortillas into thin strips. Preheat oven to 350°. Place on baking sheet sprayed with non-stick cooking spray. Sprinkle ground paprika on top, and bake until crispy (about 10 minutes). Let cool, and place on top of soup with a pinch of Mexican cheese and a few slices of fresh avocado if desired.