How to Make Low-Sodium, Mexican-Inspired Chicken Soup | Ochsner Health
This zesty soup is loaded with chicken, diced tomatoes and black beans in a mildly spicy broth. The best part? It's made in a slow cooker.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.ochsner.org.
Ingredients
- 1 15 ounce can no-salt added diced tomatoes
- 1 15 ounce can no-salt added black beans, rinsed and drained
- 2 cups no-salt chicken broth
- 2 fresh diced fresh green chilies or jalapeños
- 1/2 white or yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup cilantro, chopped, divided
- 2 fresh limes, juiced
- 3 tablespoons ground cumin
- 4 to 5 boneless chicken thighs
- Garlic powder and freshly ground black pepper to taste
- 1 cup farro, quinoa or pearl couscous
- Shredded Swiss cheese, low- fat sour cream, cilantro or sliced avocado
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