Easy & Healthy Mexican Chicken Soup

Recipe submitted by Melanie

Recipe taken from Ambitiouskitchen.com

4 cups of chicken broth

2 cups of water

1 pound of cooked cubed or shredded chicken breast

1 can of corn kernals, fresh, frozen, or canned drained

1 can of black beans, rinsed and drained

2 cans (14.5 ounces) fire roasted diced tomatoes with juice

1 tablespoon of fresh or canned minced garlic

1 large onion, diced

1 red bell pepper sliced into strips

1 green pepper finely chopped

1 tablespoon of olive oil

2 teaspoons of ground cumin

2 teaspoons of chili powder

1 teaspoon of garlic powder

1 teaspoon of oregano

½ tsp ground black pepper

Salt to taste

1 jalapeno pepper, finely chopped (optional)

1 teaspoon of Tabasco sauce or Hot salsa (optional)

1. Place a soup pot over medium heat and add olive oil. Add onions, green pepper, red pepper, garlic, jalapenos and cook until just tender.

2. Next add chicken broth, water, tomatoes, green peppers and red peppers and cook about 15 minutes or until veggies are tender.

3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and Tabasco sauce or salsa if you’d like it spicer.

4. Cover and simmer for about 30 minutes stirring every 10 minutes.

Serve with baked tortilla chips.

Garnish with avocado, cilantro, low fat cheese, or low fat sour cream if desired.

Makes about 6 servings.