You could also purchase a rotisserie chicken and shred the pre-cooked meat, but you’ll have to take the skin off if you want to retain the same levels of health.
This soup is incredibly low in fat (only 2 grams per serving), but contains 17 grams of protein. It was submitted by dietitian Angie Asche to Men’s Fitness.
- 1 pound boneless, skinless, chicken breasts, shredded
- 1 (28-ounce) can diced tomatoes
- 1 (4-ounce) can chopped green chiles, drained
- 1 cup frozen corn, thawed, or 1 cup quinoa, cooked
- 1 (15-ounce) can black beans, drained and rinsed
- 1 white onion, diced
- 1 bell pepper, diced
- 1 jalapeño pepper, diced and deseeded (keep seeds for more heat)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- ¼ teaspoons salt
- ¼ teaspoons black pepper
- Additional optional toppings: Avocado, Mexican cheese, tortilla strips
Place chicken breasts in a saucepan with 1 tablespoon olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts, and add enough water to cover them. Simmer for another 7 to 10 minutes, until chicken is fully cooked. Remove chicken from pan, and place on plate or cutting board. Once cooled, use two forks to shred the chicken breasts.
Place shredded chicken and all other ingredients together in Crock-Pot. Cook on high for 3 to 4 hours or low for 7 to 8 hours, stirring occasionally. To make fresh tortilla strips, slice corn tortillas into thin strips. Preheat oven to 350 degrees. Place on baking sheet sprayed with nonstick cooking spray. Sprinkle ground paprika on top, and bake until crispy. Let cool, and place on top of soup with a pinch of Mexican cheese and a few slices of fresh avocado if desired.