Total Time
45mins
Prep 20 mins
Cook 25 mins

This comes from The South Beach Diet Taste of Summer cookbook.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
  2. Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
  3. Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.
Most Helpful

5 5

Made this today for our lunch. I cut the recipe in half and used some rotel up for the diced tomatoes but otherwise followed the directions....delicious!! With the rotel and evidently a very hot jalapeno we had a spicey dish but DH and I loved it. Definately a keeper and one I will make again on a cool day. Oh yes, I used precooked chicken that I had. Thank you for posting. Made for Fall PAC 2012.