Slow Cooker Chicken Vegetable Soup
Grilled & Ready® chicken, potatoes, and veggies. A blend of peppers, herbs, and spices. Hot, hearty, and slow cooked to perfection. The perfect meal for a hectic night.
8
Servings
10 m
Preparation
480 m
Cooking
180
Calories
Ingredients
22 ounce , cut into bite-sized pieces
2 cup low sodium chicken broth
10 ounce frozen corn
1 teaspoon cumin
14-1/2 ounce diced tomatoes, undrained
1/2 teaspoon garlic powder
4 ounce green chilies, drained
1 medium green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon ground black pepper
1 medium red pepper, chopped
1-1/2 cup red potatoes, cubed
1-1/2 cup fresh spinach, coursely chopped
| Calories | 180 |
| Protein | 21 g |
| Total Fat | 3 g |
| Cholesterol | 70 mg |
| Sodium | 630 mg |
| Total Carbohydrate | 20 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. In a 4-5 qt. slow cooker, combine all ingredients except spinach.
2. Cook, covered on low for 8-10 hours or until potatoes are tender. Stir in spinach and allow to wilt. Serve.
| Calories | 180 |
| Protein | 21 g |
| Total Fat | 3 g |
| Cholesterol | 70 mg |
| Sodium | 630 mg |
| Total Carbohydrate | 20 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique