Southwest Chicken and Black Bean Soup - 29.9g Carbs, 6.7g Fiber, 2.6g Sugar
(Chef Meg's Makeover)
From: Spark People user Chef Meg
1 large carrot, chopped
1 red pepper, diced
1 tsp canola oil
1 cup onion, diced
2 cloves garlic, minced
2 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 cup no salt-added petite diced tomatoes
2 (14.5 oz cans) reduced-sodium black beans, drained and rinsed
1 lb boneless skinless chicken, diced
4 cups no salt added chicken broth
Juice of 2 limes
2 tsp cilantro, chopped
Heat the oil in a heavy bottomed saucepan, add the onions, cover and
cook for 3-4 minutes. Remove the lid, add the chicken and cook until
no longer pink. Add the spices, tomatoes, and beans. Stir to combine,
then slowly add the stock. Bring the soup to a boil then reduce heat
and simmer for 15 minutes. Puree 1/3 of the soup with an immersion
blender or mash using a potato masher. Add lime juice lime to taste.
Sprinkle on the fresh cilantro and serve.
Servings: 8
Nutrition per Serving:
211.6 Calories, 1.6g Fat, 0.3g Saturated Fat, 0.4g Polyunsaturated Fat,
0.6g Monounsaturated Fat, 32.9mg Cholesterol, 111.8mg Sodium,
889.5mg Potassium, 29.9g Carbs, 6.7g Dietary Fiber, 2.6g Sugars,
21.2g Protein
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