✴Ingredients

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2 lb chicken breasts

1 cup brown rice or quinoa

6 cups chicken broth (low sodium)

4 vine tomatoes

½ cup red onion

15 oz black beans (low sodium)

15 oz frozen corn

⅓ cup hatch green chili pepper

1 tbsp extra virgin olive oil

1 tsp garlic

1 tbsp chili powder

1 tbsp ground cumin

1½ tbsp whole wheat flour

Sea salt

Pepper

Avocado

Fresh cilantro (coriander)

Lime

Serves 6

✳Steps

Add all of the ingredients - except for the garnish - into a slow cooker and give the mixture a hearty stir.

Set the slow cooker to high and cook for 3 to 4 hours, or set it to low and cook for 6 to 8 hours. Cooking with high heat in less time will yield more of a soup-like consistency; whereas cooking with low heat for a longer time will create a thicker, stew-like broth.

Once the soup has cooked for about 80% of the desired cook time, remove the chicken breasts with tongs and set them on a plate. Pull the chicken apart using forks, and then place the chicken back in the slow cooker to finish cooking for the remaining time.

Serve immediately and enjoy with freshly chopped avocado, cilantro and lime juice.

✳Nutrition

Approx macros for 1 of 6 servings: Calories 474, Carbs 52g, Fat 8g, Protein 50g, Sugar 10g, Fiber 9g