Note from Louise
This is what I call a throw together soup. Typically, I will have roast chicken one night, make broth from the bones and use the leftover chicken meat for the soup.
- 4 Quarts low sodium or homemade chicken broth
- 4 chicken breasts or equivalent pulled chicken meat from whole roast chicken
- 1 14oz. can diced tomatoes
- 2 cans diced green chilies
- 1 1/2 cup chopped carrots
- 1 cup chopped celery
- 1 can corn drained (frozen works well, also)
- 1 can pinto beans or black beans, drained
- 1 small onion, diced or 2 tsp of onion powder (or more to taste)
- 2 tsp. garlic powder
- 1 tsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. red pepper flakes
- salt and pepper to taste
- If using chicken breasts, place four breasts in an oven safe pan
- Sprinkle with onion and garlic powder
- Cover and bake in a 350 degree oven for 20 to 25 minutes.
- Let cool, then shred with a fork or cut into chunks.
- For soup, combine chicken broth, diced tomatoes, green chilies, onion and seasonings in a medium stock pot.
- Heat to boiling, then lower to a simmer.
- Test taste the soup broth and adjust/add seasoning to taste.
- Heat back to boiling and add carrots and celery.
- Cook at a low boil for 20 to 30 minutes.
- Add corn, beans and chicken.
- Continue to cook at a low boil for 10 to 15 minutes more.
- Serve with low-fat mozzarella cheese, a dollop of low-fat sour cream and/or diced avocado for toppings.
- A side of salad or fruit makes this a complete meal.
Additional Notes from Louise
This soup can also be made in the crockpot and simmered throughout the work day for a no fuss dinner after work and the left overs heat well for a satisfying lunch. Feel free to play with the ingredients: substitute lean ground beef for the chicken, add or exchange mushrooms or other veggies for the carrots, corn or beans, etc.
(Recipe by: Louise Hughes)