Here's a yummy recipe I adapted from this blog found on pinterest I added extra vegetables. Not only did I like it, my picky nine year old eater liked it.
1 tbs olive oil
1/2 a sweet yellow onion, diced
1 red pepper, diced
7-9 baby carrots thinly sliced
1-2 tbs minced garlic5 boneless skinless chicken breasts (I put them in frozen)
1 can of kidney beans (drained and rinsed)
1 can of black beans (drained and rinsed)
1 can of corn (drained and rinsed)
2 cans of Ro-tel tomatoes (pick whatever heat you might like)
1 4-oz can of diced green chilis
1/8 C of chili powder
1-2 tbs of cayenne pepper
1 tbs oregeno
16 oz of vegetable stock (low sodium)
16 oz of chicken stock (low sodium)
half a medium zucchini cut into half inch cubes
1 can of green beans (drained and rinsed)
Juice of 5 limes
Toppers (not included in the nutritional info below)
sour cream/or greek yogurt
Saute the onions, garlic, peppers and carrots in the olive oil. Spray a crock pot with Pam and place the chicken on the bottom, when veggies are soft and fragrant, pour on top of chicken. Add the rest of the ingredient, up to the zucchini. Cook on low 8-10 hours. An hour before serving, shred chicken and return to soup and add the zucchini, green beans and lime.
Makes 15 servings. Big bowls.
Here's the nutritional information, which, except for the sodium, is awesome. Although it doesn't take into consideration I used low sodium stock and rinsed the canned vegetables.