Crock Pot Santa Fe Chicken

I have been a lazy blogger this month. Maybe it is the time change or the weather change. My creative juices have been more like a stagnant puddle. On an exciting note; my presentation at the gym went great! I even managed to bring on a new client ūüôā I am so excited! I love helping people find joy through healthy living!

I plan to cook a bunch this week, so I will share an awesome recipe I tried from my favorite site ( This is a great choice for a busy week because it calls for the use of the beloved crock pot! I don’t think I have shared my affinity for slow cooking. It is like having someone (or something) cook for you! Enjoy!

Crock Pot Santa Fe Chicken
Servings:¬†8 servings¬†‚Äʬ†Size:¬†1 cup¬†‚Äʬ†Old Points:¬†3 pts¬†‚Äʬ†Points+:¬†4 pts
Calories:¬†190 ‚Äʬ†Fat:¬†1.5 g ‚Äʬ†Fiber:¬†5.6 g ‚Äʬ†Carbs:¬†23.1 g ‚Äʬ†Protein:¬†21 g


  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.


FIT Hits the PAN Friday – Brian’s Vegetable Soup

green and red healthy food

I did not cook much this week. We made a huge batch of soup earlier in the week and just finished it today. I love vegetable soup because anything goes! You can make it chunky (or not) and you can add all the veggies you have left in the refrigerator and it all blends well together. My husband has a base he uses that is always a great hit. Enjoy!

Brian’s Vegetable Soup

Ingredients (you can use any variety of vegetables)

  • 1 tsp olive oil (to saute’ the onions and garlic)
  • 2 cups of low sodium chicken broth
  • 2 cups of carrots (sliced or diced)
  • 1 cup celery chopped
  • 1 cup frozen peas
  • 1 can kidney beans (you can use dried for lower sodium but make sure you cook them before you add them)
  • 1 medium sweet potato peeled and diced
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 1 can diced tomatoes

In a large stock pot or dutch oven, saute’ the garlic and onions in the olive oil until clear. Add all of the liquid to the pot. Last, add all of the veggies and let simmer on medium-low for 2-3 hours. The liquid amount is really your preference. I prefer a chunkier soup and my husband likes it, well, more soupy!

Serve with your favorite crusty bread, over rice, over mashed potatoes or by itself! We ate it with cheese tortellini last night and it was very good!