This one is spicy with a hint of tangy lime…full of gorgeous veggies and moist chicken. I added to the traditional flavor black beans to up the protein and fiber.
Top with sour cream, crushed blue corn chips for the crunch, Jack cheese, avocados…whatever your little heart desires.
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1-2 jalapeño peppers, minced (seeded if desired)
1 medium zucchini, diced
2 carrots, diced
1/2 cup corn
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon dried cilantro
2 tablespoons lime juice (or to taste)
1 teaspoon Splenda/sugar (sugar in savory brings out the flavors like salt in sweets!)
One 28-ounce can petite-diced tomatoes
4 cups low-sodium chicken (or vegetable) broth
1 1/2 cups shredded, cooked chicken (Morningstar chicken strips, or tofu)
One or two 14-ounce cans black beans, drained, rinsed
Kosher salt & black pepper to taste
1 cup crushed blue tortilla chips, optional
In a stockpot heat olive oil over medium heat. Add onions, garlic, and jalapeños and cook for 4-5 minutes or until onions are soft. Add zucchini, carrots, and corn and cook for 5 minutes. Stir in cumin, chili powder, dried cilantro, Splenda, lime juice, undrained tomatoes, and chicken broth. Cover, bring to a boil; reduce heat and simmer for 30 minutes to an hour or until vegetables are tender. (I like to simmer my soups forever…they are better that way.) Add in chicken and black beans and heat through. Serve topped with sour cream, crushed chips, and fresh cilantro. Makes approx 8 (one-cup) servings.
Per Serving: Calories167; Protein 15 g; Fat 4 g; Carbs 10 g; Sugar 4 g; Sodium 598 mg