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Southwest Chicken Soup
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Description
A quick and hearty soup that’s low in calories. (If you’re on Weight Watchers, it’s 5 points on the Points-Plus system!) Plus it’s super-filling! Easy-peasy and yummy in the tummy.
Ingredients
- 1 teaspoon Olive Oil
- 1 whole Large Onion, Diced
- 2 whole Bell Peppers, Any Color, Stem And Seeds Removed Then Diced
- 6 ounces, weight Frozen Corn
- 2 cups Tomatoes, Chopped Roughly
- 1 can (15 Oz. Can) Black Beans, Drained But Not Rinsed
- 32 ounces, fluid Chicken Stock
- 1 pound Boneless, Skinless Chicken Breast, Cut Into 1" Pieces
- ½ cups White Rice
- 2 teaspoons Salt
- 1 teaspoon White Pepper
- ½ teaspoons Fresh Ground Black Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Paprika
- ¾ Tablespoons Dried Parsley
- 1 Tablespoon Adobo Seasoning
Preparation
1. Heat a Dutch oven over medium-high heat and swirl in olive oil.
2. Saute onions and peppers lightly, about 3-5 minutes, stirring frequently.
3. Add remaining vegetables, including black beans. Pour in chicken broth/stock then add meat and rice. Season to taste with salt and peppers and the other seasonings. (General eyeball guidelines are above.)
4. Partially cover the pot, lower heat, and simmer for 20-30 minutes.
This goes well with cheese or tortilla strips/chips to top it off.
Yields about 8 one-cup servings.
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