Chicken 'n' Vegetable Soup With Fresh Salsa

Course : Chicken
Serves: 4
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2 medium chicken thighs
2 medium potatoes -- peeled and diced
2 ears corn
3 cups fat-free chicken broth or bouillon
4 medium fresh mushrooms -- sliced
1/4 teaspoon salt
1 small tomato -- diced
1 medium jalapeno chile pepper -- chopped
1 medium green onion -- chopped
1/2 small avocado -- peeled/pitted/chop

Preparation / Directions:

Remove and discard skin and bones from chicken (or just use chicken breasts); finely chop. Combine chicken and potatoes in a 3 1/2 quart slow cooker. Remove husks and silk from corn. Cut off kernels and add to slow cooker. Stir in broth, mushrooms, and salt. Cover and cook on LOW about 4 hours or until potatoes are tender. Prepare salsa: Combine last 4 ingredients in a small bowl. Spoon soup into individual bowls. Top each serving with salsa.


Nutritional Information:

240 Calories (kcal); 12g Total Fat; (42% calories from fat); 12g Protein; 24g Carbohydrate; 39mg Cholesterol; 186mg Sodium

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