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Mexican Black Bean Soup

This flavorful, low-carb soup makes a great lunch the next day too. If you can’t find canned fire roasted tomatoes, you can use canned diced tomatoes with green chiles.

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 170
  • Carbohydrate 15 g
  • Protein 20 g
  • Fat 3.5 g
  • Saturated Fat 0.8 g
  • Sugar 3 g
  • Dietary Fiber 5 g
  • Cholesterol 40 mg
  • Sodium 390 mg
  • Potassium 555 mg

This Recipe Serves 7

Ingredients

Cooking spray
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
½ cup frozen corn
15-ounce can black beans, rinsed and drained

Instructions

  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.

MAKE IT GLUTEN-FREE: You can purchase gluten-free chicken broth and verify the spices and beans are gluten-free and this dish can be gluten-free.

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