This chicken soup is so good, you would never guess it's also low-fat. This soup is great re-heated and served the next day. This soup is what I call a "starter soup." You can add or delete ingredients according to what you have in your cupboard.
1 pound boneless skinless chicken breasts, cut into 2" chunks
2 cans (14 1/2 ounces) low-sodium chicken broth
3 1/2 cups water
2+ cloves garlic, minced
2+ teaspoons chili powder
16 ounces frozen corn
1 can (15 1/4 ounce) whole sweet kernel corn, drained
1(15 ounce) can black or pinto beans, drained and rinsed thoroughly, optional
2 cups salsa, either homemade or store-bought
Shredded Cheddar, Monterey Jack or Pepper Jack cheese, optional
Salt and pepper, to taste
Sliced jalapenos, optional
- Preheat oven to 350 degrees F. Place chicken breasts on a baking sheet lined with parchment paper (aids in clean-up). Roast chicken until the internal temperature is 165 degrees F. Remove from the baking sheet and cube. Or you can just skip this step and proceed to the next step in the recipe.
- In a large stockpot, add the chicken, broth, water, garlic and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Note: If you have not roasted the chicken, simmer the chicken chunks until they are no longer pink.
- Add corn and beans, if using, and return to a simmer. Reduce heat and continue simmering, uncovered, for 5 minutes. Add salsa, salt and pepper, to taste, and heat through. Garnish with shredded cheese and sliced jalapenos, if desired. Serve with warmed tortillas, chips, or toasted garlic bread.
Makes 10-12 servings.
Note: You can substitute green enchilada sauce for the salsa for a nice change.
Note: If you want, you can substitute corn and black bean salsa and skip adding the frozen or
canned corn and canned black beans to the recipe.