1 ½ lbs boneless, skinless chicken breasts (all visible fat discarded)
1 lb baby carrots
1 medium onion (chopped)
1 medium potato (cut into ½-inch cubes)
1 medium bell pepper (chopped)
14.5 oz no added salt diced tomatoes
8 oz no salt added tomato sauce
Juice from 1 medium lime
1 Tbsp chopped fresh cilantro
2 tsp cumin
2 tsp chili powder
4 medium garlic cloves (minced)
1 tsp salt
1 tsp pepper
4 cups fat-free, low sodium chicken broth
- In slow cooker, combine all the ingredients except the broth until fully mixed.
- Pour in the broth, stirring to combine.
- Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken reaches 165 degrees.
- Just before serving, transfer the chicken to a cutting board. Using a fork shred the chicken. Stir the chicken back in to the soup.
- Serve and enjoy.