Southwestern Chicken Black Bean Soup

Ingredients:

• 1 pound boneless skinless chicken breasts, cubed
• 1 tbsp canola oil
• 1 tbsp chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 2 cans (14.5 oz each) reduced sodium chicken broth
• 3 cups fresh or frozen corn
• 1 can (15.5 oz) black beans, rinsed and drained
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp hot pepper sauce
• 1/4 tsp pepper
• 1/2 cup fresh cilantro
• 16 baked tortilla chips scoops, crumbled
• 1/2 cup shredded reduced-fat cheddar cheese

Preparation:

1. In a Dutch oven, saute chicken in oil until no longer pink. Remove with slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer.
2. Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper, and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 serving (2 quarts).

Courtesy: Taste of Home