Average Rating: 0TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 8 servings (2-1/2 quarts)Ingredients
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 large onion, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (10 ounces) diced tomatoes and green chiles
- 1 can (8 ounces) tomato sauce
- 1 cup (about 5 ounces) frozen corn
- 1 cup mild salsa
- 1 can (4 to 4-1/2 ounces) chopped green chiles
- 2/3 cup dried lentils, rinsed
- 3 garlic cloves, minced
- 1-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon celery salt
- 1/8 teaspoon cayenne pepper
- Tortilla chips, shredded Mexican cheese and sliced olives, optional
Instructions
- 1. In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.
Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.
Nutrition Facts
1-1/4 cups: 249 calories, 2g fat (0 saturated fat), 23mg cholesterol, 844mg sodium, 38g carbohydrate (5g sugars, 9g fiber), 21g protein.