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You'll find great seasonal recipes like the yummy, diabetes-friendly Quick Mexican Black Bean Soup pictured at right (see the full recipe below).
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Yield: 7 servings | Serving Size: about 1 cup | Prep Time: 10 minutes
2 teaspoons canola oil
½ onion, diced
1 pound skinless, boneless, chicken breast, cut into ½-inch cubes
½ teaspoon Adobo seasoning (such as Goya); divided
¼ teaspoon ground black pepper
40 ounces fat-free, low-sodium chicken broth
14.5 ounce can fire roasted tomatoes
1 tablespoon chili powder
½ teaspoon cumin
¼ cup frozen corn
15 ounce can black beans, rinsed and drained
Purchase gluten-free chicken broth and verify the spices and beans are gluten-free.
1. Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear.
2. Add chicken and season with ¼ teaspoon Adobo seasoning and pepper. Cook chicken until slightly brown, about 6-7 minutes.
3. Add remaining ingredients (including the other ¼ teaspoon Adobo seasoning). Reduce heat and simmer for 15 minutes.