Mexican chicken soup – whole 30 recipe
Try this Mexican chicken soup – whole 30 recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 cup chopped onion
- 1 tsp kosher salt
- 1/4 cup tomato paste
- 1 tsp cumin
- 1 cup chopped red bell pepper
- 1 1/2 cup water
- 2 tsp minced garlic
- 1/2 tsp chili powder
- 1 cup chopped cilantro
- 1 lb boneless skinless chicken (2-3 large breasts)
- 1 32 oz container chicken broth
- 2 (14.5 oz) cans diced tomatoes
- 1 1/2 cup chopped carrots
- 1 1/2 cup chopped celery
- 1/2 lime juiced
- Carbohydrate 9.88835805996611 g
- Cholesterol 0 mg
- Fat 0.310463403297305 g
- Fiber 2.34310378889582 g
- Protein 1.60222398990295 g
- Saturated Fat 0.0591720774590423 g
- Serving Size 1 1 -8 (261g)
- Sodium 316.647047380914 mg
- Sugar 7.54525427107029 g
- Trans Fat 0.0723787727952902 g
- Calories 44 calories
Combine all ingredients in a crock pot and cook on high for 3-4 hours or low for 6-8. Cook until the chicken shreds easily and the vegetables are tender. Shred chicken and serve immediately.
