Low Cal Spicy 2 Bean and Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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low cal soup that can be done in the crockpot or stove top. I don't find this a really spicy soup, I like to add chipotle chile or hot sauce, also usually add cilantro. Have also added additional veggies such as zucchini and even added rice before. Easy to make vegetarian by leaving out the chicken and using veggie broth. Very good with crumbled baked tortilla chips and low fat sour cream to top Ingredients:
cooking spray |
1 1/2 cups chopped onions |
1 1/4 cups sliced carrots |
2 cloves garlic, minced |
1/2-1 tablespoon chili powder |
1 teaspoon cumin |
salt and pepper |
3 cups reduced-sodium fat-free chicken broth |
2 teaspoons sugar |
2 cups cooked chicken, cut into bite size pieces |
1 (16 ounce) package frozen white shoepeg corn |
1 (15 ounce) can red beans or 1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can black beans, drained |
1 (14 1/2 ounce) can mexican-style stewed tomatoes with jalapeno peppers, undrained |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained |
1 (4 1/2 ounce) can chopped green chilies |
Directions:
1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add onion, carrot, and garlic; sauté 5 minutes.
3. Stir in broth and remaining ingredients; bring to a boil.
4. Cover, reduce heat, and simmer 2 hours.
5. To use a slow cooker, combine everything in the pot, and cook on HIGH for the first hour; then turn the temperature down to LOW, and cook 7 more hours.
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