Low-Calorie Volume-Eating Recipes

Ingredients

• 🍗1 pound Chicken Breast (Boneless/Skinless)
• 🧅1 Onion (medium)
• 🧂1 Red Bell Pepper; chopped
• 🧄4 Garlic Cloves
• 🌿2 tsp Chili Powder
• 🌿2 tsp Ground Cumin
• 🍗2 tbsp Chicken Bouillon
• 🌿1/2 tsp Smoked Paprika
• •1/2 tsp Dried Oregano
• 🧂1/2 tsp Kosher Salt
• 🧂1/4 tsp Black Pepper
• •2 cans Rotel
• 🍅1 can Fire Roasted Tomatoes (not drained)
• 🫘1 can Black Beans (rinsed and drained)
• 🌽1/2 can Corn
• 🍗6 cup Chicken Broth
• 🌿Cilantro (garnish)

Instructions

1. 1Over medium high heat, add olive oil to the bottom of a large soup pot.
2. 2Add onions and bell pepper to pot, and cover with lid until onions are almost translucent and peppers are soft.
3. 3Stir in minced garlic, sauté 30 seconds.
4. 4Add chicken broth, rotel, tomatoes, black beans, corn and chicken breast to pot.
5. 5Cover Soup and bring to a boil then reduce to a simmer over medium low.
6. 6Simmer for 20-25 minutes OR just until the chicken is tender enough to shred. Remove chicken and let rest 5 minutes, then shred.
7. 7Add chicken back to pot along with lime juice and cilantro. Taste and season with additional kosher salt/lime juice to taste.
8. 8Stir in additional chicken broth if you would like a less chunky soup.
9. 9Top individual servings with desired amount of Tortilla strips amd garnishes. We used cilantro, sour cream, and Tortilla strips!