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!

IMG_4409 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).

IMG_4398   IMG_4401

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.