My heart wants to help people break through the barriers that are holding them back from living the healthy, happy lives they were meant to.
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 could truly say I knew how to "adult" when I was pretty rotten at the one thing that's truly necessary for survival: feeding myself. But luckily, I'm learning. This meal is one of my top favorites to make because it's simple enough that even I can't mess it up.
Why Is This Such a Great Meal?
On top of being ridiculously easy to make (even for those who struggle in the kitchen), here are a few more reasons why this dish is at the top of my list.
1. It's a "set-it-and-forget-it" dish.
I'm a busybody and have lots to do in my day. This is why that quick 15-minute prep time gets the "I spot time-efficiency" bells start ringing in my head.
2. It requires minimal ingredients.
These are basic ingredients that don't require you to spend valuable time searching for in specialty stores. Typically, most of us already have these ingredients 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 binging on junk food 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, resulting in struggles with their weight. It has lower sodium (if you wisely decided to use the low-sodium broth). It has good fats from the avocado, which help you feel fuller longer and help fight against harmful fats and heart disease. The spice from the jalapeños also gives a little extra kick to your metabolism!
|Prep time||Cook time||Ready in||Yields|
8 hours 15 min
- 1 pound 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 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 small avocados, pitted and diced
- Place chicken in 5- or 6-quart slow cooker and 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 to 8 hours.
- Remove and shred chicken with hands or with forks and place back into the slow cooker for serving. (Note that if you choose to shred the chicken by hand, you need to let it cool first!)
- Spoon into bowls and add desired toppings (e.g. avocado).
You can store this delectable dish in the fridge for up to 3 days and up to 30 days in your freezer.
Simple Spicy Southwestern Chicken Soup
I truly hope you enjoy this meal and benefit from it.
© 2017 Nikki Poole