Healthy Slow-Cooker Recipes: Mexican Chicken Soup, Green Chili with Pork
Slow-Cooker Mexican Chicken Soup
1/10th of recipe (about 1 cup): 154 calories, 4g total fat (0.5g sat. fat), 407mg sodium, 10.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein
Click for WW Points® value*
Finished with tasty toppers, this hearty soup is as beautiful to view as it is delicious to eat.
Prep:
30 minutes
Cook:
3 - 4 hours or 7 - 8 hours
Ingredients:
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1/8 tsp. black pepper
1/2 tsp. salt
1 cup plus 2 tbsp. chopped cilantro
4 cups reduced-sodium chicken broth
2 cups chopped tomatoes
2 cups chopped carrots
2 cups chopped onion
1 cup chopped celery
1/4 cup seeded and chopped jalapeño pepper (about 1 pepper’s worth)
2 tsp. chopped garlic
1 tsp. chili powder
1 tsp. cumin
1/2 cup plus 2 tbsp. fat-free plain Greek yogurt
5 oz. (about 3/4 cup) chopped avocado (about 1 medium avocado’s worth)
Optional garnish: lime wedges
Directions:
Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with 1/2 cup cilantro.
Add all remaining ingredients except yogurt, avocado, and remaining cilantro. Stir well.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.
Return shredded chicken to the slow cooker, and mix well.
Top each serving with 1 tbsp. cilantro, 1 tbsp. yogurt, and 1/2 oz. (about 2 tbsp.) avocado.
MAKES 10 SERVINGS
Slow-Cooker Pork Tenderloin Green Chili
1/6th of recipe (about 1 1/3 cups): 253 calories, 2g total fat (0.5g sat. fat), 817mg sodium, 35g carbs, 9g fiber, 6g sugars, 22g protein
Click for WW Points® value*
This recipe has pureed kale to boost the nutrient factor and the green color, but all you taste is amazing chili full of tender pork!
Prep:
20 minutes
Cook:
3 - 4 hours or 7 - 8 hours
Ingredients:
2 cups chopped kale
Two 15.5-oz. cans cannellini (white kidney) beans, drained and rinsed
2 cups reduced-sodium chicken broth
1 cup salsa verde (tomatillo salsa)
One 4-oz. can diced green chiles, not drained
2 cups chopped onion
1 cup chopped green bell pepper
1 tbsp. chopped garlic
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1 dried bay leaf
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
1/2 cup chopped cilantro
Directions:
In a blender, combine kale, half of the drained/rinsed cannellini beans, and 1 cup broth. Blend until smooth.
Transfer mixture to a slow cooker. Add all remaining ingredients except pork and cilantro, and stir until evenly mixed.
Add pork, and stir to coat.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through.
Remove bay leaf and discard. Transfer pork to a large bowl.
Shred with two forks -- one to hold the meat in place and one to scrape across and shred it. Return shredded pork to the slow cooker and mix well.
Top each serving with a heaping tablespoon of chopped cilantro.
MAKES 6 SERVINGS
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