I love recipes that combine delicious Southwestern flavors and healthy vegetables too! This recipe is one that I adapted from a South Beach recipe cookbook. I just added more vegetables and some Cholula, of course!
This soup goes great with some low-fat shredded cheese on top and the soup is also great over brown rice if you want something a bit more hearty. I hope you like it as much as I do!
3 boneless skinless chicken breasts
5 cups chicken broth
1/2 yellow onion chopped
1/2 red or green bell pepper chopped and seeded
1 tsp garlic powder
2 tbsp Taco seasoning (I use McCormick Hot Taco seasoning)
5-6 dashes of Cholula hot sauce - or more if you like spicy
1 can (14oz) petite diced tomatoes
1 can pinto beans, drained
1 can black beans, drained
1 small zucchini sliced thin
2 stalks celery chopped
Dissolve the seasoning and garlic powder into the chicken broth, then combine remaining ingredients in the crockpot. Make sure that the chicken breasts are covered with liquid- add a bit more liquid if necessary. The liquid only needs to just cover the meat.
Cook on Low for 8-10 hours. Chicken will shred apart when done. Serve as a soup or over rice.