Made this before being sleeved and in going through my meal planning the other day, I realized it is a perfectly low-carb meal - perfect for the cold weather! So we are off to watch a friend in a gymnastics meet and this is in the crockpot and will be ready for dinner when we get home. Good thing DD7 LOVES spicy!

Calculated in MFP for a total of 8 servings, per serving nutrition information: 128 calories, 6 carbs, 2 grams fat, 27 grams protein! (If you add a little cheese or sour cream/greek yogurt as a topping, that will of course add to the calories etc.)

Tomatillo chicken Soup

Prep Time: 30 minutes | Cook Time: 6 to 7 hours (low ) or 3 to 3 1/2 hours (high) | Servings: | Difficulty: Medium

6 tomatillos, husks removed and rinsed

1-1/2 lb. chicken breast halves

32-oz. chicken broth

1 sweet pepper, chopped

1/2 cup chopped red onion

1 stalk celery, chopped

1 4-oz. can diced green chiles

2 Tbsp. snipped fresh cilantro

1 jalapeño pepper, seeded and minced*

1 T. ground cumin

1 T. lime juice

2 t. chili powder

2 cloves garlic, minced

1 t. salt

1tsp. ground black pepper

Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.

Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

Source: http://www.bhg.com/r...o-chicken-soup/

Wow, this looks tasty! Thanks for sharing!