Servings: 6
Calories: 118kcal
Equipment
- chopping board
- Chef knife
- measuring spoons
- Wooden spoon
- 4 qt pot
- garlic press
Ingredients
- 1 medium onion
- 1 clove garlic
- 1½ tsp chili powder
- 1½ tsp cumin
- 1 tsp garlic powder
- ¼ tsp black pepper
- 2 tsp olive oil, Bertoli extra light
- ½ tsp salt to start, I added ¾ tsp total
- 32 oz box unsalted chicken broth, used Swanson
- 6 tbsp salsa
- 1 can black beans, Trader oe's
- 1½ c corn, used frozen
- 12 oz cooked chicken breast, see note at end
Instructions
- Chop the onion and mince the garlic.
- Mix the garlic powder, black pepper, chili powder and cumin together in a small bowl.
- Heat the olive oil in the 4 qt pot. Add the onions and cook until they are translucent.
- Add the spice mix and the minced garlic and stir. As soon as the garlic is softened and becomes aromatic, add the chicken broth.
- Add the black beans, chicken, corn and salsa. Stir and add salt to your tast and add more chili powder and cumin if you think it needs it. Simmer for 15-20 min
- Serve and garnish with your favorite toppings. Make sure to count the points for them.
- This soup stores well in the refrigerator for 4-5 days. It becomes more flavorful overnight so take that into account before adding more spices.
Notes
Use fresh or rotisserie chicken that is either shredded or cut into chunks. In a pinch you can use 2 large cans of chicken breast but be mindful of the sodium content. You can rinse the canned chicken to get rid of the sodium it was packed in.
Nutrition
Serving: 1c | Calories: 118kcal | Carbohydrates: 18.9g | Protein: 23g | Fat: 2.4g | Saturated Fat: 0.7g | Sodium: 531mg | Fiber: 2.8g
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