Mexican Chicken Soup

Makes 4 servings (1 1/2 cups per serving)

Ingredients

  • 1 lb. chicken breasts, whole 
  • 4 stocks of celery, medium diced 
  • 1 lb. carrots, medium diced 
  • 1 medium onion, finely diced 
  • 3 cloves garlic, minced 
  • 3 Tbsp. tomato paste 
  • 5 cups low-sodium chicken stock 
  • Juice of one lime 
  • 1 tsp. cumin 
  • 1 tsp. chilli powder 
  • ½ tsp. salt 
  • Optional: Garnish with plain Greek yogurt and cilantro.

Preparation

  1. Simply combine all prepared ingredients in a slow cooker or crock-pot and cook on low for 5 to 6 hours until carrots are soft and chicken is cooked through. When finished, shred chicken with two forks into soup evenly. 
  2. Garnish, serve and enjoy!

Nutritional analysis per serving (without garnish): 217 calories, 1.7 g fat, 29.5 g protein, 20.0 g carbohydrate (13.9 g available carbohydrate), 5.1 g fibre, 602 mg sodium 

My Viva Servings (without garnish): 0 grain, 3 protein, 3 vegetable, 0 fruit, 0 fat, 0 dairy