Wednesday, November 2, 2011

spicy mexican soup...

i made this last week. it was easy and delicious. oh and it is clean...

Spicy Mexican Chicken Soup
Serves 6

Olive Oil Cooking Spray
1 1/2 cups chopped white onion
3 small garlic cloves, minced or pressed
1 ear of corn-cut off cob, or 1/2 cup frozen sweet corn
1 teaspoon ground cumin
1 teaspoon Ancho Chili powder
1 teaspoon chili powder
Salt and Pepper to taste
1 15-0unce can reduced-sodium black beans-rinsed and drained
1 10-ounce can Rotel Diced tomatoes with lime juice and cilantro (if you do not want a spicy soup, then just switch the Rotel out with a can of diced tomatoes.  You can even add a small can of mild diced green chilies for a little more flavor without the punch)
2 cans (14 oz. each) reduced sodium chicken broth
8-ounces tomato sauce
1 1/2 cups shredded chicken (I used a market roasted chicken~chicken breast only)
2 tablespoons fresh cilantro, chopped

Spray the bottom of a large saucepan liberally with the olive oil cooking spray.  Once hot add the onions and garlic.  Reduce heat to medium and cook onions for about 5 minutes (stir often).  Add the corn and lightly season with salt and pepper.  If there is not enough moisture in the pan then add a little bit of the chicken broth to the pan (stir often).  Cook for another 5 minutes.  Add the cumin, ancho chili powder and the chili powder to the vegetables.  Saute and stir often for about 1 minute.  Add the black beans, Rotel, shredded chicken, chicken broth and tomato sauce to the pan.  Bring to a boil and reduce the heat to low and allow to simmer for about 15 minutes.  Stir in the cilantro and serve.

About 225 calories per 1 cup serving

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