This hearty soup is really a Mexican-inspired favorite, done affordably.
Tools you will need: $20, Crock-Pot 4-Quart Slow Oven, amazon . com.com
- Combine chicken, onion, bell pepper, garlic clove, stock, diced tomato plants, tomato sauce, chiles, chili powder, oregano, and cumin inside a 4-quart slow oven. Season with pepper and salt.
- Prepare, covered, until chicken is cooked through on low 7 to eight hrs or on high three or four hrs. Add squash and eco-friendly beans and prepare, covered, for half an hour. Remove chicken, discard bones and shred meat go back to slow oven. Stir in lime juice and cilantro.
- Serve capped with cilantro, jalapenos, and sour cream, with tortilla chips alongside.
PER SERVING: protein: 26 g fat: 8 g carb: 18 g fiber: 6 g sodium: 707 mg cholesterol: 108 mg calories: 244.