Diabetes friendly Southwestern Chicken Soup

Serving Size: 10

This hearty main dish soup is contains shredded chicken, black beans, zucchini, and tomatoes, plus Southwestern flavors such as cumin, chili, and garlic, for lots of flavor!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook17

Passive0

Total Time42

Recipe Serving Size10

Cooking Tools Required

Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

Ingredients

¼ cup extra virgin olive oil
2 yellow onion medium, diced
8 clove garlic finely chopped
2 teaspoon ground cumin
2 teaspoon chili powder
9 cup low sodium chicken stock
56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
4 zucchini small, diced
15 ounce canned black beans drained and rinsed
2 pound boneless skinless chicken breast
¼ cup fresh cilantro coarsely chopped
1/2 teaspoon Kosher salt more or less to taste or preference
⅓ teaspoon freshly ground black pepper more or less to taste

Instructions

Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
Add the chicken stock, tomatoes, zucchini, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
Add salt and pepper; stir in cilantro. Adjust seasonings.

Reheating Instructions

Heat in microwave on high power until desired temperature is reached.

Nutrition