This chicken soup is so good, you would never guess it's also low-fat. This soup is great re-heated and served the next day. This soup is what I call a "starter soup." You can add or delete ingredients according to what you have in your cupboard.
1 pound boneless skinless chicken breasts, cut into 2" chunks
2 cans (14 1/2 ounces) low-sodium chicken broth
3 1/2 cups water
2+ cloves garlic, minced
2+ teaspoons chili powder
16 ounces frozen corn
1 can (15 1/4 ounce) whole sweet kernel corn, drained
1(15 ounce) can black or pinto beans, drained and rinsed thoroughly, optional
2 cups salsa, either homemade or store-bought
Shredded Cheddar, Monterey Jack or Pepper Jack cheese, optional
Salt and pepper, to taste
Sliced jalapenos, optional
Makes 10-12 servings.
Note: You can substitute green enchilada sauce for the salsa for a nice change.
Note: If you want, you can substitute corn and black bean salsa and skip adding the frozen or
canned corn and canned black beans to the recipe.
P.O. Box 8 Tulsa, OK 74101-0008