Simple Spicy Southwest Chicken Soup That Doubles as Meal Prep
Simple Spicy Southwestern Chicken Soup
Why This Is Such a Great Meal
There's no point in me trying to lie about it or hide it. I suck at cooking. Granted, I'm getting better, which is a relief. I was starting to wonder if I would live through my adult years knowing how to "adult" except when it came to the one thing that's necessary for life itself: feeding myself. Because of that, this meal is one of my top favorites to make.
Here are more reasons why this qualifies at the top of the list for me.
1. The "set-it-and-forget-it" mentality.
I'm a busy body and have lots to do in my day. This is why that quick 15 minute prep time makes my "I spot time-efficiency" bells start ringing in my head.
2. Minimal Ingredients.
These are basic ingredients that don't have weird names that I spend valuable time searching for. Typically, most of us have these ingredients already in our homes. Now I can get back to my Grey's Anatomy marathon. Just kidding. I do work.
3. You can easily double this recipe and meal prep.
This is again appealing to me because it is saving me time. Fantastic. This is a big key to having a backup plan for those days you are in a pinch and want to avoid making the mistake of junk food binging while you're hangry.
4. IT'S HEALTHY.
Not only does it taste delish, but it's healthy! It's low in carbohydrates, which 90% of Northern Americans already get too much of and struggle with their weight. It has lower sodium (if you wisely decided the low sodium broth). It has good fats in it from the added avocado, which help you feel fuller longer and help fight against harmful fats and heart disease. The spice in it from the jalapenos also give a little extra kick in your metabolisms pants!
You can store this delectable dish in the fridge for up to 3 days and up to 30 days in your freezer.
- 1 lb chicken breasts, boneless
- 1 (32-oz) container chicken broth, low-sodium
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 cup sweet potatoe, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 small avocados, pitted and diced
- Place chicken in 5-6 quart slow cooker and then sprinkle with salt and pepper.
- Stir in low sodium chicken broth, carrots, celery, tomatoes, onion, jalapeno, chili powder, garlic, cumin, and chili powder. Cover and cook on LOW for 6-8 hours.
- Remove and shred chicken with hands or with forks and place back into the slow cooker for serving.
- Spoon into bowls and add desired toppings of avocado.
I truly hope you enjoy this meal and benefit from it.
© 2017 Nikki Poole