Ingredients Jump to Instructions ↓

  1. 8 oz 227g Boneless skinless chicken breasts

  2. 1 cup 62g / 2 1/5oz Canned diced tomatoes - undrained

  3. 1 cup 62g / 2 1/5oz Canned Mexican-style corn - drained

  4. 1 cup 160g / 5.6oz Canned black beans - rinsed, drained

  5. 2 teaspoons 10ml Chopped fresh cilantro

  6. 4 tablespoons 60ml Shredded light Mexican cheese blend

  7. 3 cups 711ml Reduced-sodium fat-free chicken broth

Instructions Jump to Ingredients ↑

  1. Poach the chicken by placing it in a 4-quart pot with just enough water to cover. Bring to a boil over high heat. Then simmer for 7 to 10 minutes, or until no longer pink inside when cut with a knife. Transfer the chicken to a plate and allow it to cool a bit.

  2. Discard the poaching water from the pot, then add the broth and the tomatoes. Bring to a boil over high heat. Stir in the corn, black beans, and cilantro, and reduce the heat to low.

  3. Using a fork, shred the chicken and add it to the pot. Stir the soup, cover, and simmer for about 15 minutes, stirring occasionally.

  4. Serve immediately, garnishing each bowlful with a tablespoon of shredded cheese.

  5. This recipe yields 4 servings.

  6. Nutritional Analysis Per Serving: Calories: 218; Fat: 2.5 gm; Carbohydrates: 22 gm; Protein: 26 gm; Cholesterol: 35.5 mg; Sodium: 845 mg.


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