2 Tbsp olive oil
1 medium onion, peeled and diced
2 Tbsp minced fresh garlic
2 Tbsp chili powder
1 Tbsp ground cumin
4 oven-roasted chicken breasts, cubed
4 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can sweet corn, drained
2 (15 ounce) cans low-sodium chicken broth
Garnish: 2 tomatoes, diced; low-fat shredded cheese; low-fat sour cream or Mexican crema; tortilla chips, avocado
In a heavy stock pot, warm the olive oil. Add the onion and saute over medium heat until soft, about 3 minutes. Add the garlic and saute for 1 minute, then add the chili powder, cumin, and chicken to the pot.
Cook for 4 minutes, then add the canned tomatoes, black beans, corn and chicken stock. Bring to a boil, then turn down the heat to low. Simmer for 30 minutes. Serve in bowls with the garnishes of your choice.
Yield: 8 servings
Nutrition information per serving: 427 calories, 8 g fat, 46 g carbohydrates, 29 g protein
Source: The 2014 Healthy Lunchtime Challenge