This delicious soup is brimming with good-for-you ingredients like grilled chicken, beans, and vitamin C-rich tomatoes. Enjoy as a meal with a handful of tortilla chips or a side green salad.
Nutrition (per serving)
Calories: 278; total fat: 4g; saturated fat: 1g; protein: 35g; carbohydrates: 25g; sugar: 9g; fiber: 9g; cholesterol: 86mg; sodium: 1,128mg
Recipe and photo by culinary and nutrition communications expert Robin Plotkin, R.D.N.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
- 3 boneless, skinless whole chicken breasts
- 1 tsp chili powder
- 1 tsp ground cumin
- Kosher salt and freshly ground black pepper
- 1 (28-oz) can whole or diced tomatoes, with juice
- 3 cups low-sodium chicken broth
- One (15-oz) can black beans, drained and rinsed
- One (10-oz) can diced tomatoes with green chili peppers
- 1-2 zucchini, chopped
- 4 oz tomato paste
- 1 canned chipotle pepper in adobo
- 1 lime, juiced
- Optional toppings:
- Sour cream
- Grated cheese
- Crushed tortilla chips
- Fresh cilantro leaves
How to make it
Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin, and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chilis, tomato paste, onion, chipotle pepper, and red and yellow peppers. Stir, place the lid on the slow cooker, and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice.
Move the chicken to a plate, and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste, and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips, and cilantro leaves on top, if desired.