Zippy Chicken Soup

By dragonfly27

Nutrition Facts: 1-1/3 cups with 3 tortilla chips (calculated without cheese) equals 194 calories, 2 g fat (trace saturated fat), 24 mg cholesterol, 752 mg sodium, 29 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat. WW3

Ingredients

• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth, divided
• 2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh cilantro
• 3 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon cornstarch
• 18 tortilla chips
• Shredded reduced-fat Mexican cheese blend, optional

Details

Servings 6
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

irections
In a large nonstick saucepan or Dutch oven coated with cooking spray, cook chicken over medium heat for 4-6 minutes or until no longer pink. Set aside 2 tablespoons of broth; add remaining broth to pan. Stir in the corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Combine the cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Top each serving with tortilla chips. Garnish with cheese if desired. Yield: 6 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.