Name: Crockpot Chicken Soup with Mexican Seasonings
Ingredients: 1 pound carrots, peeled and diced; 1 medium-sized yellow onion, diced; 2 large cloves of garlic, minced; 2 roma tomatoes, chopped; 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis); 1 teaspoons cumin; 1 teaspoon fennel seeds; 1 teaspoons chili powder; 1 teaspoon salt; Juice from 1/2 lime (about 2 tablespoons); 1 pound boneless skinless chicken breasts; 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

Description

Cook fresh or freeze to cook later. We love eating our soup with shredded cheddar cheese and tortilla chips.

Ingredients

1 pound carrots, peeled and diced
1 medium-sized yellow onion, diced
2 large cloves of garlic, minced
2 roma tomatoes, chopped
1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis)
1 teaspoons cumin
1 teaspoon fennel seeds
1 teaspoons chili powder
1 teaspoon salt
Juice from 1/2 lime (about 2 tablespoons)
1 pound boneless skinless chicken breasts
4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

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Directions

Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through.
Shred chicken with a fork and stir.

To Freeze and Cook Later

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months.
To cook, thaw and add to crockpot with chicken broth. Cook on “low” setting for 4-8 hours, or until carrots are soft and chicken is cooked through. Shred chicken with a fork and stir.