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Meat/Poultry

Spicy Southwestern Chicken Soup

Dinner

Sautee chicken and onion with olive oil in a medium skillet until fully cooked.  Remove from heat.  Pour into medium pot.   Add beans, celery, and tomatoes, and 3 cups water. Add chipolte chilis and jalepenos.

Cook on low heat for one hour (quick tip- if you use pre-cooked canned beans, and cook on medium you can cut this down to 20 minutes).

Add salt and pepper to taste, and garnish with 1 tablespoon low fat cheddar cheese in each bowl.

Serves 4-6

 

1 pound boneless skinless chicken breast, diced

1 medium onion, diced

1 clove garlic, minced

1 stalks celery, chopped

1 14 oz. can low sodium black beans  (if using dry beans, soak ¼ cup in 1 cup water overnight)

1 14 oz. can low sodium kidney beans  (if using dry beans, soak ¼ cup in 1 cup water overnight)

1 14 oz. can low sodium diced tomatoes or 1 cup fresh tomatoes, peeled and seeded

3 cups water

3 chipolte chilies in adobo (1/4 of one small can)

2 jalepenos, sliced

1 tablespoon olive oil

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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