Active time: 30 minutes
Makes 4 servings
1 tbsp olive oil1 medium onion, diced
1 7-oz can diced green chili peppers
3 cloves garlic, crushed
1 1/2 lb chicken breast
2 cups chicken broth
2 cups water
2 14-1/2 oz cans whole tomatoes
1 14-1/2 oz can corn
1 14-1/2 oz can black beans, drained and rinsed
Sea salt, to taste (or regular salt)
2 whole wheat tortillas
1 lime, quartered
4 tsp Greek yogurt
1/2 cucumber, diced
1. Put stockpot over medium heat and add first four ingredients. Let simmer until onion softens.
2. Add chicken (whole pieces), broth, water and tomatoes with liquid. Cover and increase heat until liquid boils, then reduce heat and let simmer for about 20 minutes.
3. Remove chicken from pot and, on a plate, use two forks to shred it. Return chicken to pot, chop up tomatoes with a spoon and add corn and beans and continue simmering for another 10 minutes or until chicken is entirely cooked through. Salt to taste.
4. Meanwhile, preheat oven to 350 degrees. Slice tortillas in half and then into strips and place on a baking sheet. Bake in oven for 10 minutes or until crisp. Garnish soup with tortilla strips, lime wedge, teaspoon of Greek yogurt and cucumber.
Nutrients per serving: Calories 500, Total Fats 8g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 100 mg, Sodium 820 mg, Total Carbohydrates 53g, Protein 54g, Dietary Fiber 10g, Sugars 19g, Iron 4mg.
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