Categories: Healthier; Soup

Ingredients

• 2 boneless, skinless chicken breasts (you can save yourself a whole lot of time by using a rotisserie chicken)
• 1 tablespoon olive oil
• 1 cup diced onion
• 2 garlic cloves, minced
• 1/4 cup poblano pepper, diced
• 1/2 cup red bell pepper, diced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chipotle chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 10 ounce can of Rotel, with juice
• 4 cups low sodium vegetable broth
• 3 tablespoons tomato paste
• 4 cups hot water
• 2 15 ounce cans of black beans, drained and rinsed
• 3 tablespoons cornmeal
• 4 small corn tortillas, cut into strips

Directions

1. eheat the oven to 375.

2. Spray the chicken breasts with cooking spray and sprinkle lightly with salt and pepper.

3. Bake in the oven for 15-20 minutes till done.

4. (You can skip the above steps if you opt for a rotisserie chicken)

5. Shred the chicken with two forks and set aside.

6. Heat a large pot over medium high heat.

7. Add the olive oil, onion, garlic, poblano and red bell pepper.

8. Add the spices.

9. Cook the vegetables, stirring occasionally, for about five minutes.

10. Add the chicken, Rotel, broth, tomato paste and water.

11. Stir and bring the mixture to a boil.

12. Next, add the black beans.

13. Mix the cornmeal and 1/2 cup water in a small bowl, then incorporate the mixture into the soup.

14. Simmer the soup for 10-15 minutes.

15. Taste for seasonings – add more of whatever you like, if necessary.

16. Throw the tortilla strips into the pot and stir.

17. Remove from heat…you’re ready to serve!

18. Top with whatever you like – lowfat sour cream, light shredded cheddar, chopped cilantro – and serve with limes for squeezing.

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