AbsoluteCARE Nutrition Department’s Recipe of the Month – December 2019

Crock Pot Santa Fe Chicken

As the weather gets colder, soups can be a comforting way to stay warm. While most soups are very high in sodium, this Crock Pot Santa Fe Chicken Soup is made with unsalted chicken broth, making it far lower in sodium than other soups. Also, with two good sources of lean protein, chicken breasts and black beans, one serving provides an impressive 32 grams of protein!

Crock Pot Santa Fe Chicken

Makes: 8 Servings (Serving Size = 1 cup)

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)

  • 1.5 lbs chicken breast
  • 10 oz can no salt added diced tomatoes with mild green chilies
  • 15 oz can reduced‐sodium black beans, rinsed and drained
  • 8 oz frozen corn
  • ¼ cup chopped fresh cilantro
  • 16 oz unsalted chicken broth
  • 3 scallions, chopped
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t cumin
  • 1 t cayenne pepper (to taste)

DIRECTIONS

  • Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne pepper in the crock pot.
  • Lay the chicken breasts on top of the mixture in the crockpot.
  • Cook on low for 10 hours or on high for 6 hours.
  • 30 minutes before serving, remove chicken and shred with a fork. Return chicken to slow cooker and stir in.
  • Adjust seasoning to taste.

If desired, this can be served over rice and with toppings, like diced avocado, lime juice, tortilla chips and/or reduced‐fat cheese.

NUTRITION INFORMATION (for each serving, but not including rice or toppings)
Calories: 233
Fat: 27 grams
Saturated fat: 7 grams
Cholesterol: 72 milligrams
Total Carbohydrates: 17 grams
Fiber: 5 grams
Sodium: 189 milligrams
Protein: 32 grams

Source
Adapted from: Skinny Taste. “Crock Pot Santa Fe Chicken” Available at: http://www.skinnytaste.com/2009/02/crockpot-santa-fe-chicken-425-pts.html. Accessed February 1, 2016.