Shedding the baby weight…again!

1 lb cooked chicken, diced
2 cartons low sodium chicken stock
half a bunch of cilantro, chopped
one medium onion, chopped
2 cloves garlic, minced
2 cans black beans, drained and rinsed
2 cans diced tomatos, no salt added (if available)
1 small can of low sodium tomato sauce
2 cups white minute rice
2 cups frozen corn
2 cups zucchini, diced
salt
pepper
reduced fat shredded cheese
fat free sour cream
Tostitos Lite

Bring broth to a simmer in a large pot. Add cubed chicken, cilantro, onions, and garlic.
(Editors note: I add diced raw chicken breast and let it cook in the pot but you can do this whichever way you prefer)
add canned ingredients, corn, and rice.
let simmer for at least 30 minutes to bring out flavour.
salt and pepper to taste.
add diced zucchini approximately 20 minutes before serving to avoid mushiness.
(editors note: I like to let this thing cook pretty much all day and you may have to add more water if you find the soup to be too thick)
top with sour cream, cheese and serve with tortilla chips (If desired)

Makes 6-8 servings.

For all those interested, the original recipe omits the tomatos and tomato sauce, and adds a lb of cubed velveeta just before serving, stirring to avoid scorching.

I’m not saying it’s calorie free, I’m saying it’s thick and filling and just plain delicious.

Filed under: Recipes on November 13th, 2008