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Chicken and veggies and beans, oh my!
Slow cooker: Ready in 6 hours • Stove top: Ready in 30 min.
Makes 10 servings
Recipe by Oxygen reader Kimberly Morris. Thanks Kimberly!
“I came up with this recipe one day just using ingredients that I had on hand,” says Kimberly. “Very easy, and very yummy! Even my kids love this one! I make it in the slow cooker, but I have also made it on the stove top when I’m short on time.”
INGREDIENTS:
• 1 small onion, finely chopped
• 1 cup carrot, chopped
• ½ cup celery, chopped
• 1 cup mushrooms, chopped
• 1 garlic clove, chopped
• ½ cup shelled edamame
• 1 15-oz can black beans
• ½ cup corn (I just use frozen, but you can use fresh or canned)
• 2 fresh tomatoes, diced
• 1 can stewed tomatoes
• 2 15-oz cans low-sodium, fat-free chicken broth
• 1 ½ cups water
• ½ tsp pepper
• ½ tsp seafood seasoning
• 3 boneless, skinless chicken breasts
INSTRUCTIONS:
Slow cooker:
1. Place all ingredients except for chicken in a slow cooker, stirring to blend. Lay chicken on top and push down slightly to cover with soup. Cook for 5 hours on low heat.
2. Remove chicken from soup. Let chicken cool slightly, then shred. Stir back into the soup and continue to cook 1 hour.
Stove top:
1. Sauté onions, carrots, celery and garlic in 2 tbsp olive oil in a Dutch oven for 5 minutes. Add remaining ingredients except for chicken and simmer until veggies are tender.
2. Add cooked, diced chicken to soup and simmer until chicken is heated through.
NUTRIENTS PER SERVING:
Calories: 160, Total Fats: 2 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 200 mg, Total Carbohydrates: 19 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 17 g, Iron: 2 mg
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