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Light and Easy Southwestern Soup - Serves 6
2 precooked boneless, skinless chicken breasts, diced
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1/8 teaspoon thyme
1/8 teaspoon oregano
1 quart low-sodium, fat-free chicken broth
1cup medium-heat fat-free salsa
1 cup frozen corn kernels
1 15-ounce can of Great Northern beans, drained
1 tablespoon canned diced green chilies
½ teaspoon pepper
Optional garnish: baked tortilla chips and low-fat,
part-skim shredded cheese
- Season diced chicken breasts with southwestern spices.
- In a 6-quart stockpot, add all ingredients and simmer
over medium-low heat.
- Gently boil for 10 to 15 minutes.
- Pour soup into bowels and garnish with crushed tortillas
chips and cheese, if desired.