Crockpot Mexican Chicken Soup

This is one of my “go to” favorite recipes. It is so easy and I usually have most of the ingredients in my pantry at all times…just need to get some chicken cooked and zucchini and you’re all set to enjoy this deliciousness!

Ingredients
32 oz chicken broth
3-4 boneless skinless chicken breasts, cooked and cubed (or 1 lb shredded rotisserie chicken)
3/4 cup frozen corn
1 can black beans, drained and rinsed
1 ½ tsp ground cumin
¼ tsp garlic powder
1 tsp ground pepper
Cayenne pepper to taste
2-4 oz can diced chilies
1-16 oz cans petite diced tomatoes
2 zucchini, sliced
Shredded cheddar cheese

Add all ingredients to the crockpot and heat on low for 4 hours (alternately, you can bring all ingredients to a boil in a stock pot on the stove and simmer at least 1 hour).

   

Serve with shredded cheddar (optional) or my preferred topping of a dollop of plain greek yogurt since this is low fat and full of protein and is a great substitute for sour cream.

21 Day Fix: depending on serving size, this is about 1 red/protein, 1/2 yellow/carb, 1 green/veggie.  If you top with cheese, measure in a blue container.