1 lb boneless skinless chicken breasts
1 ½ cups chunky salsa, no sugar added (mild, medium or hot depending on your preference)
3 C chicken broth
¼ teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon ground chipotle powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dried parsley
8oz lowfat cream cheese, softened and cubed
½ cup lowfat shredded Mexican blend cheese
Soup Toppings for 4 servings:
¼ cup queso fresco, crumbled (or use more Mexican blend)
2 tablespoons chopped cilantro
3oz chopped avocado (about 1 medium avocado)
Squeeze of lime
1. Place all the ingredients except for the queso fresco, avocado, cilantro, lime, into a 6-quart slow cooker (Crock Pot). Cover and slow cook on low for 6 to 8 hours.
2. Once slow cooking time is complete, transfer just the chicken to a cutting board and shred the chicken with two forks.
3. Return the shredded chicken to the slow cooker and stir into the soup.
4. Serve soup in bowls and sprinkle each with queso fresco, avocado, cilantro, and squeeze of lime. Serve hot.
Yields 4 Servings ~ Per Serving – 1 Lean, ¾ Greens, 3 Condiments, ½ Health Fat
(Add 2 ¼ more Greens to complete this healthy Lean and Green Meal)