Chicken & Black Bean Soup
Serve with crusty French bread.
Servings: 6

1 pound boneless skinless chicken breast tenders
1 (15 ounce) can crushed tomatoes
2 (10 1/2 ounce) cans low sodium chicken broth
3 (15 ounce) cans no salt black beans
1 green bell pepper
1 red bell pepper
1 small onion
1 tablespoon lemon juice
6-8 slices fresh jalapeno peppers
1 teaspoon olive oil
Spicy blackened seasoning mix
1 bay leaf
1 pinch tarragon
1 pinch oregano
Cilantro for garnish

In a medium sized skillet cook chicken that's been seasoned with blackening mix until done and no longer pink. Dice and set aside.

Finely chop bell peppers, onion and jalapeño slices. Combine chopped peppers, onion and jalapeño and add lemon juice and a pinch of salt. Add oil to stock pot. Sauté pepper and onion mixture until soft.

Add can of crushed tomatoes. Stir to mix. Add three cans of black beans, undrained.

Add chicken to pot, stirring to mix. Add chicken broth to soup and stir. Next, add bay leaf, about a teaspoon of season salt, tarragon. Let simmer until flavors are combined and peppers and onion are soft and tender, usually about one hour. Serve with chopped cilantro for garnish.

COOKS NOTE: If you like that masa corn flavor, add a few sliced corn tortilla strips to the pot when you add the broth and then let simmer.

Per Serving: 446 Calories; 4g Fat (6.9% calories from fat); 1g Saturated Fat; 43g Protein; 64g Carbohydrate; 22g Dietary Fiber; 44mg Cholesterol; 592mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by© - Copyright 2007