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A Hearty Slow Cooker Green Chile Pork Soup Recipe

You won't even bother turning to the canned stuff ever again.

Cozying up to a warm bowl of soup is never a bad idea, but the problem with many canned, store-bought soups is that they are astronomically high in sodium. They might be ready to eat in just a few minutes, but they come at a price. The recommended daily allowance of sodium is less 2,300 milligrams, and Campbell's Homestyle Chicken Noodle, for example, contains nearly 1,000 milligrams, and doesn't really offer up much else health-wise. Plus sometimes you want something more exciting than basic chicken noodle, right? That's where our green chile soup recipe comes in.

This soup is infused with pork, beans, peppers, russet potatoes, onions, and roasted corn, which gives our soup a hearty texture that's actually filling–no limp noodles and broth here! It's low in calories and will give you 25 grams of protein, plus six grams of fiber. With all the flavors and protein that comes in this bowl, you won't be looking for a snack in an hour like you would with other soups. Plus, this recipe is made for your slow cooker, so you just have to throw all the ingredients in the appliance and let it basically cook itself. It doesn't get easier than that!

Check out our slow-cooker-approved green chile soup recipe!

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Nutrition: 259 calories, 3 g fat (1 g saturated), 667 mg sodium, 5 g sugar, 25 g protein, 6 g fiber

Makes 6 servings

Ingredients

1 32-ounce carton reduced-sodium chicken broth
1 pound pork tenderloin, cut into 1-inch chunks
2 cups 3/4-inch chunks peeled russet potatoes
2 cups frozen roasted whole kernel corn
1 15-ounce can reduced-sodium cannellini beans, rinsed and drained
1 medium poblano pepper, chopped
1 4-ounce can diced green chiles
1/2 cup chopped onion
2 Tbsp lime juice
1 Tbsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 cup snipped fresh cilantro
Fat-free plain Greek yogurt (optional)

How to Make It

  1. In a 5- to 6-quart slow cooker combine the first 13 ingredients (through black pepper).
  2. Cover and cook on low 6 to 8 hours or high 3 to 3 1/2 hours.
  3. Top with cilantro and Greek yogurt (if desired) before serving.

Eat This! Tip

Craving something starchy with your soup? You can also bake bread in a slow cooker. On low, most crocks hit around 200°F—the ideal internal temperature for baked bread.

RELATED: The easy way to make healthier comfort foods.

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