Black Bean Chicken Soup
Serve with baked tortilla chips and a green salad.

Serves: 12

• 1 pound black beans, soaked, cooked, and drained
• 1 pound boneless skinless chicken breasts, cut in bite size pieces
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large onions, diced
• 2 - 14.5 ounce cans diced canned tomatoes (use juice from one can only - drain other)
• 2 cups frozen yellow corn kernals
• 2 - 14 ounce cans fat-free chicken broth
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• 1 - 2 teaspoons fresh ground black pepper

Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cook on medium high heat in a cooking oil sprayed non stick skillet, until chicken is cooked through and lightly browned, or about 5-7 minutes.

Combine all ingredients and cooked chicken in crockpot.

Stir well, and taste to make sure spices are how you like them. Cook on high heat one hour, then on low for 3 to 4 hours. Add a jalapeno if you like it hot!

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