Friday, March 9, 2012

Mexican Chicken, Corn, and Black Bean Soup


Mexican Chicken, Corn, and Bean Tortilla Soup
1 Lg 48 oz can of low fat, low salt chicken broth
3 cooked chicken breast (about 3 cups of meat) shredded or diced
1 small yellow onion, chopped
1 clove garlic, minced
1 red pepper, diced
1 medium zucchini, quartered and sliced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
salt and pepper to taste
1 15 oz can of black beans, rinsed and drained
2 cups frozen corn kernels
1 cup fresh tomato salsa
1/3 cup fresh chopped cilantro or parsley

chips and cheese to top off the bowls!

In a large soup pot, over medium high heat, combine stock, chicken, onion, garlic, bell pepper, zucchine, chili powder, cumin, oregano, salt and pepper. Cover and cook for 10 minutes,.  Reduce heat to medium low, add corn, black beans, salsa, and simmer covered until flavors are blended, stirring occasionally, about 30 minutes max.  Stir in cilantro, ladle into bowls, top few crushed tortilla chips and shredded mexican blend cheese. 

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