by Mel’s Kitchen Cafe

Calories per serving: 196
Total Fat:  4g
Protein:  28g

INGREDIENTS

Soup:
    • 1 1/2 pounds boneless, skinless chicken breasts or thighs
    • 1 tablespoon oil
    • 1/2 cup chopped onion
    • 2 cloves garlic, finely minced
    • 1 poblano pepper or large green pepper, diced
    • 32 ounces low-sodium chicken broth
    • 1 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon chili powder
    • 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
    • Juice of 1 lime
    • 1/2 cup chopped fresh cilantro
*Garnishes:
  • Sour cream
  • Avocado, diced
  • Chopped cilantro
  • Shredded cheese
  • Tortilla chips

*Note:  Go easy on the garnishes, as they will add to your calorie count.

DIRECTIONS

  1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
  2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
  3. Cook on low for 6-8 hours.
  4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
  5. Serve with garnishes.

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