Ingredients:
5 chicken breasts
a 14.5 oz diced tomatoes with green chilies
1 1/2 boxes of 32 oz reduced sodium chicken broth
15 oz low sodium black beans, drained
2 tablespoons tomato paste
1 large red onion, chopped
1 chili serrano pepper, chopped
2 red bell peppers, seeded and chopped
4 limes
cilantro
3 teaspoons garlic powder
group pepper, to taste
1-1/2 teaspoons ground cumin
garlic salt
1 bag of whole wheat tortilla chips
Healthy toppings:
Skim mozzarella cheese, cilantro, plain greek yogurt (sour cream replacement) and avocado
Directions:
Heat chicken broth and water (add more or less water depending on the quantity you are making). Add garlic salt, ground pepper, cumin, and chili powder to mix. Add diced chicken and chili serrano peppers and limes. Stir tomato paste and can of diced tomatoes and beans. While the soup simmers, chop vegetables and add to soup. Cook at a low temperature for 45 minutes, or until vegetables are soft. Taste for seasoning, and if necessary at more. Dip whole wheat chips into each serving and sprinkle cilantro on top.
