Crockpot Chicken Posole


Who doesn’t like to come home to dinner already made? This recipe is soooo easy and I chose low sodium/organic ingredients to make it as healthy as possible 😉

Ingredients (makes 4 servings)
1 can (15 oz) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons cumin
3 chicken breasts , skin removed
2 cups Natural chicken broth
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)
Cabbage chopped (optional)
Radish diced (optional)

Combine all ingredients except the cilantro, lime wedges, and tortilla chips, cabbage, and radish) in your crock pot and slow cook for about 3-4 hours (until chicken is cooked and veggies are soft). Pull chicken out and shred and mix it back into the soup.

Once it’s done garnish soup with a little of the optional ingredients, and enjoy.

Nutritional facts for a large serving:
Calories: 262
Fat: 7g
Carbs: 26g
Protein: 22g

Happy eats!

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