1 cup chopped onion
1-1/2 teaspoons olive oil
1 cup chopped green pepper
3/4 cup chopped carrot
1/2 cup chopped celery
3 cloves garlic, pressed or minced
6 cups fat-free chicken broth, divided use
One 28-ounce can crushed tomatoes
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
3 corn tortillas, finely chopped
1-1/2 cups black beans, cooked
1-1/2 cups frozen corn, thawed
1 pound boneless, skinless chicken breasts, cooked, shredded
Hot sauce, to taste
8 ounces reduced-fat cheddar cheese, freshly grated
1 cup light sour cream
Optional garnishes: fresh cilantro, green onions, avocado, reduced-fat grated cheese, baked tortilla strips, lime, pico de gallo, light sour cream
In large pot, sauté onion in oil. After 2 minutes, add green pepper, carrot and celery. Cook 5 minutes, add chicken stock if needed to prevent burning. Add garlic, then 2 cups chicken broth, the tomatoes, chili powder and cumin. Add tortillas, bring to a boil and lower heat; simmer 15 minutes.
Add remaining broth, the beans, corn and chicken, return to boil, simmer 5 minutes. Add hot sauce, remove from heat, add cheese, a little at a time, stirring until it melts.
Add sour cream to individual servings. Makes 10 servings.