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.

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