Southwest Chicken Soup (0 points)

6 servings (1 1/2 cups each)

Ingredients:

1/2 medium onion, diced

2 tsp minced garlic

14 oz can fire roasted tomatoes, diced

4 oz can green chilies, diced

15 oz can black beans, drained and rinsed

1 cup frozen corn

4 cups fat free chicken broth

2 tsp chili powder

1 tsp ancho chili powder

1 tsp smoked paprika

1 tsp ground coriander

1 bay leaf

1 cooked rotisserie chicken (except the wings) - skinned, boned and shredded

Directions:

Heat a lightly sprayed large soup pot on medium high heat.

Add the onions and garlic. Cook, stirring occasionally, for 5 minutes until the onions begin to soften.

Add the diced tomatoes, green chilies, black beans, corn, chicken broth and spices. Stir to combine.

Add the shredded chicken. Stir to mix.

Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.

Remove the bay leaf and serve.

Suggested Serving: Serve with yogurt, salsa, green onions and a squeeze of lime.