Recipe: Spicy Southwestern Chicken Soup

For me, soup is a staple in a healthy diet.  I eat soup for lunch almost every single day.  It's easy to throw together, tastes great, and is a simple way to eat more veggies.  This spicy chicken soup is one of my favorites.  The chicken, black beans, and corn create a perfect balance of protein, fiber, and healthy carbs.  I make this soup anytime I'm feeling low, and it always brightens me up.

FREEZER FRIENDLY:  This soup freezes beautifully.  Divide the soup into individual freezer-safe bowls and pop it in the freezer for a quick meal anytime.  Defrost overnight in the fridge or 4-5 minutes in the microwave.  Then just heat and eat.

Spicy Southwestern Chicken Soup

1 rotisserie chicken, shredded
4 cups chicken broth (32 ounces)
1 1/2 cups Quick Salsa
1 medium onion, chopped
1 cup frozen corn
2 cloves garlic, minced
1 can seasoned black beans, drained
1 8 oz. can tomato sauce (Recommended: Hunt's)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Juice of half a lime

Combine everything in a large soup pan and simmer 20-30 minutes.  Enjoy!

Yield: 6 servings

Approximate Nutrition Facts Per Serving:
Calories: 217
Fat: 7.6 grams
Saturated Fat: 2.1 grams
Protein: 18 grams
Carbohydrates: 21.9 grams
Fiber: 4.6 grams

1 comment:

  1. Oh man that looks so good, I'm going to have to save this one!!