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Foodsy Tuesday: Slow Cooker Mexican Black Bean Chicken Soup (THM “E”)

Recipes· Trim Healthy Mama

20 May
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MexChickBeanSoup

Welcome back for another week’s Foodsy Tuesday post!  I apologize for the long interim between posts on the topic of food, but I KNOW that you will be blown away by this week’s meal of choice!  This was SUCH a hit for our entire family that I cannot stop singing its praises!  And, if all the exclamation points aren’t a clue about how completely sold I am on it, I don’t know what will!  =0)

I am even just finishing a follow-up round of leftovers for this meal, and I am satisfied beyond belief.  May your Mexican-flavor lovin’ tastebuds be as delighted as mine!

Foodsy Tuesday: Slow Cooker Mexican Black Bean Chicken Soup (“E”)

Ingredients:

  • 3 or 4 large boneless, skinless chicken breasts (add 1 or 2 more for a larger crowd)
  • 2 cans black beans, drained
  • 1 can corn, drained (optional)
  • 2 cans diced tomatoes w/ chiles (like Rotel)
  • 1 (24 oz) can tomato sauce
  • 1 cup water
  • 2 tbsp taco seasoning (either homemade or store bought, but try to go for MSG-free version when possible)
  • 4 large garlic cloves, minced
  • 1 (8 oz) package ⅓ Less Fat Cream Cheese

Instructions:

  1. Place chicken breasts in bottom of slow cooker.
  2. Add all the rest of the ingredients into slow cooker and mix through (some opt to keep the cream cheese out until the end, but I didn’t and the results were fine…you decide).
  3. Cook on low for 6-8 hours, or until chicken is cooked through and easily pulled apart.
  4. Pull chicken breasts apart, either in the soup or in a separate dish and then re-add.
  5. Stir soup thoroughly to break apart the cream cheese (either added in initial step, or now) and mix all the chicken throughout.

Enjoy with tortilla chips, or brown rice, for kids (this is acceptable for the THM adult too, but in moderation).

What About You?

Are you a Mexican food lover like me?  What is your favorite Mexican dish?  Share below =0)

Nutritional Info:

About 10 Servings. Calories 242.7, Total Fat 6.5 g, Saturated Fat 3.5 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 1.7 g, Cholesterol 33.5 mg, Sodium 1,229.8 mg, Potassium 436.0 mg, Total Carbohydrate 31.9 g, Dietary Fiber 7.2 g, Sugars 5.6 g, Protein 14.3 g

 

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4 Comments

« Foodsy Tuesday: Turkey & Red Lentil Soup (THM “E”)
Quick & Easy Egg Breakfast Bake (THM S) »

Comments

  1. Breanna says

    July 22, 2014 at 7:31 am

    thanks for the post 😛 I”m working on my personal THM recipes and I love seeing a family favorite make the list. Never used the cream cheese before so that will be a nice change. thank you

    Reply
    • JulieFilter says

      July 22, 2014 at 9:49 am

      Oh you are in for a treat!!!!! Enjoy! =0)

      Reply
  2. Sandra Paslaski says

    January 5, 2016 at 2:51 am

    This is my hubby’s fave of all the THM meals I have made.

    Reply
  3. Sandi says

    February 20, 2016 at 12:17 am

    How do I figure out how many cups per serving are in the 10 servings?

    Reply

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