Chicken and Black Bean Soup

This is one of my favorite soups. It's hearty enough to serve as a meal, needing only the addition of a little fat-free sour cream, and some crumbled baked tortilla chips.

Prep Time: 10 minutes

Cook Time: 26 minutes

Ingredients:

• 2 tsp canola oil
• 1 medium onion, finely chopped
• 1 medium carrot, chopped
• 1/2 large red pepper
• 1 tsp cumin
• 1 tsp chili powder
• 2 15-ounce cans reduced sodium black beans, rinsed and drained
• 3 cups fat-free, low-sodium chicken broth
• 1 16-ounce jar mild salsa
• 1 1/2 cups cooked skinless white-meat chicken, chopped

Preparation:

Heat oil on medium heat in a Dutch oven or soup pot. Sauté onions, carrots and peppers for 5 minutes. Stir in cumin and chili powder and cook for 1 minute. Add black beans, broth and salsa. Bring to a boil, then cover and simmer for 15 minutes. Stir in cooked chicken and simmer for 5 more minutes.

Serves 6-8

Per Serving: Calories 211, Calories from Fat 26, Total Fat 2.8 (sat 0.4g), Cholesterol 24mg, Sodium 602mg, Carbohydrate 30.5g, Fiber 9.4g, Protein 15.8g

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