Saturday, January 31, 2009

Fiesta Chicken Soup

10 oz chicken breast shredded (I poached* it first and then cut it up)
15 oz can black beans
15 oz can ranch style beans with jalapeno peppers (make sure you get the can with the picture of the beans, the black one without a picture isn't as healthy)
15 oz can diced tomatoes with green chilies
4 oz can green chilies
1/2 a medium red onion chopped
2-3 cups chicken broth
15 oz can yellow corn
1 tsp minced garlic
1 tsp cumin

Combine all ingredients in a pot and simmer 30 minutes. It makes about 12 cups and a 1 cup serving is 2 points for anyone concerned about that. Enjoy!! :)

*To poach the chicken, bring a pot of water to boiling (about 1 quart per chicken breast - in this case, about 3-4 quarts. Go for more water instead of less if you have room in the pot.) Add the chicken breasts, cover, and remove the pot from heat. Let stand 20 minutes. The chicken will be cooked just right and will stay tender and juicy. I use this method to cook my chicken whenever I am not using a marinade.

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