Low Cal Spicy 2 Bean and Chicken Soup
photo by Derf2440
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- cooking spray
- 1 1⁄2 cups chopped onions
- 1 1⁄4 cups sliced carrots
- 2 cloves garlic, minced
- 1⁄2 - 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper
- 3 cups reduced-sodium fat-free chicken broth
- 2 teaspoons sugar
- 2 cups cooked chicken, cut into bite size pieces
- 1 (16 ounce) package frozen white shoepeg corn
- 1 (15 ounce) can red beans or (15 ounce) can kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
- 1 (4 1/2 ounce) can chopped green chilies
directions
- Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
- Add onion, carrot, and garlic; sauté 5 minutes.
- Stir in broth and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 2 hours.
- To use a slow cooker, combine everything in the pot, and cook on HIGH for the first hour; then turn the temperature down to LOW, and cook 7 more hours.
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Reviews
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This was delicious!<br/><br/>I was going to use my magic bullet blender to chop the carrots and onion, but I ended up adding some broth and pureeing it. My husband really appreciated that because he doesn't like vegetable pieces. So I ended up blending part of the tomatoes too.<br/><br/>I omitted the chicken (we don't eat meat at home) and added some extra cayenne and red pepper for extra spice. Brought to a boil and cooked for about 10 minutes, since we were hungry.<br/><br/>Served it with fat free sour cream and shredded cheese on top. It was fabulous! Nice and spicy, hearty, and very low-cal. Thanks!!
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My husband and I loved this soup. The only minor addition was to add one chopped fresh jalapeno pepper which added just a little more jazz to the overall flavor. I cooked this on the stove-top but appreciate the slow-cooker directions for busy times. This is very healthy with a nice Tex-Mex flavor. I served it with tortilla chips and sprinkled grated cheddar on top. Thanks for posting a keeper.
RECIPE SUBMITTED BY
AZRT8871
Chandler, 0
I live in Scottsdale AZ and am in the medical field.