Here’s a recipe for Slow Cooker Creamy Southwest Chicken Soup along with its approximate nutritional information:

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, paprika, salt, and pepper on top of the chicken.
  3. Pour chicken broth over the ingredients.
  4. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
  6. Stir in heavy cream and shredded cheddar cheese until well combined. Let cook for an additional 30 minutes.
  7. Serve hot, garnished with fresh cilantro and lime wedges.

NUTRITION INFORMATION

Yield

8

Serving Size

8-10 Ounces Amount Per Serving

Calories343.2

Total Fat9.43g

Saturated Fat3.33g

Unsaturated Fat0g

Cholesterol101mg

Sodium952.41mg

Carbohydrates25.32g

Net Carbohydrates16g

Fiber8.84g

Sugar4.02g

Protein37.63g