Yields: 10 | Serving size: 1 cup | Calories: 192 | Previous Points: 3 | Points Plus: 4 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 37 mg | Sodium: 202 mg | Carbohydrates: 21 g | Dietary fiber: 6 g | Sugars: 2 g | Protein: 20 g
Ingredients
1/2 cup diced onion
1 clove garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (4.5 oz.) can diced green chili peppers
1 (14.5 oz.) can diced tomatoes
2 1/2 cups chicken broth, low sodium, fat-free (use more broth for a thinner soup)
1 cup frozen or fresh corn
Juice from 1 lime
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/2 cup freshly chopped cilantro
2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)
Directions
Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.
This recipe is featured in our cookbook, Skinny Ms. Slow Cooker.
Ingredients
1/2 cup diced onion
1 clove garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (4.5 oz.) can diced green chili peppers
1 (14.5 oz.) can diced tomatoes
2 1/2 cups chicken broth, low sodium, fat-free (use more broth for a thinner soup)
1 cup frozen or fresh corn
Juice from 1 lime
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/2 cup freshly chopped cilantro
2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)
Directions
Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.
This recipe is featured in our cookbook, Skinny Ms. Slow Cooker.
