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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