Chicken Tortilla Soup V
A favorite rainy day soup. Make it summery by adding cilantro and lime juice and top with avocado.
1/2 cup low sodium black beans
4 cups chicken stock
1 medium yellow onion
2 tbsps diced green chilies
24 oz boneless, cooked, skinless chicken breast
3 tbsps chili powder
1 tbsp cumin
1 tsp pepper
1 tsp cayenne pepper
1 tbsp salt
1 <span class="measurestring" title="can (12 oz) yields">can</span> corn
2 cans diced tomatoes
Sauté onion until tender in olive oil.
Dice chicken breast into bite-sized chucks and add to onions. Cook until done, about 10 minutes.
Add remaining ingredients. Allow to cook for about 20 minutes, and then taste. Season it to your liking and cook for 40 minutes more, or longer. The longer it cooks, the better it tastes.
Serve with lowfat Mexican blend cheese and lowfat sour cream. Enjoy!
in 1 serving of Chicken Tortilla Soup V.
, 26% carbs, 57% protein.
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