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Add a photoI am a fan of the Crock Pot. Blue or multicolored tortilla chips make a great compliment to this. The soup is hearty enough to dip chips. Recommended wine: A good semi-sweet White Wine or a Sangria. A margarita goes especially well with this. Enjoy!!!!!
Ingredientes
- 8 oz celery, diced
- 8 oz carrots, diced
- 8 oz onions, diced
- 8 oz frozen corn
- 2 8 oz cans diced tomatoes/with chilies
- 1 8 oz can black beans
- 1 16 oz can crushed tomatoes
- 2 lb. boneless chicken breasts, grilled than diced.
- 1 oz Fajita seasoning
Direcciones
- Grille the chicken breasts in a large lightly oiled skillet.
- Sprinkle with fajita seasoning.
- Cook chicken until white all the way through, than remove from pan and cool.
- In crock-pot, add diced celery, onion, carrots, crushed tomatoes and canned tomatoes with chilies.
- Dice chicken after cooling and add.
- Set crock-pot on high and close with lid.
- Let simmer for 3 hours stirring occasionally.
- Add black beans and corn.
- Cover and continue to simmer on high for 2 more hours
- Stir occasionally. Note: if soup begins to look a little watery, add a can of tomato paste.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 16 servings | |
| Calories 156 | |
| Calories from Fat 42 | 27% |
| Total Fat 4.64g | 6% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.05g | |
| Cholesterol 29mg | 10% |
| Sodium 105mg | 4% |
| Potassium 511mg | 15% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.26g | 2% |
| Protein 13.43g | 21% |
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