I intended to get out a Weekly Meal Plans post but since I do not honestly have a plan I couldn’t post a plan. I’m one of those bloggers who writes in “real time” and so I just can’t make stuff up to share here if it actually isn’t happening. This just goes to show some weeks are all together and organized and then another week might all go to “you know where”.
However, I also fully intended on sharing this recipe as part of the Weekly Meal Plan and don’t see any reason why I can’t still share with you a good recipe when I do have one! I made this yesterday, enjoyed it last night and again for lunch. I’m not saying I might not also enjoy it again for dinner tonight also . . .
Crock Pot Mexican Chicken Soup
9 cups low sodium chicken stock
1 cup sliced carrots
1 yellow onion, chopped
2 Poblano Peppers, seeded and chopped
6 garlic cloves, diced
4 roma tomatoes, chopped
1 1/2 cup tomato juice
6 boneless, skinless organic chicken breasts
2 tablespoons sea salt
juice from 2 limes
1/2 cup cilantro, optional as a topping
Toppings of your choice
Place the first 9 ingredients into a crock pot on High heat. Cover and cook for 4 hours or if cooking on low for about 6 hours. Make sure the chicken is cooked and falling apart. Remove the chicken breasts from the crock pot and shred. This should be really easy at this point! Return the chicken back to the pot.
When ready to serve add in the lime juice and chopped cilantro. Spoon into bowls and top with whatever is good to you!
I love chopped avocado, but other options are shredded cheddar chess, sour cream or greek yogurt, diced onion, black beans or crumbled tortilla chips.
While this may sound similar to my Chicken Tortilla Soup, which I love, this soup is a little milder.
Let me know if you add this to your own meal plan!
Enjoy Your Day!