Healthy, yummy, and not too spicy!
Provided by Dietitian and ITLK Mom:
Meridan Zerner, MS,RD,LD
Cooper Clinic/Cooper Fitness Center
Meridan’s Nutrition Tip: Moms can use condensed skim milk in place of some of the broth for more protein and calcium in their children’s diets!
2-3 large chicken breasts, cooked and diced
3 cups cooked white beans
4 cups low-sodium chicken broth
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterrey Jack cheese, optional
In a large soup pot, add the chicken, beans, and chicken broth. Cover and simmer over medium heat. Meanwhile, spray a nonstick frying pan with cooking spray. Add the peppers and garlic and sauté until the vegetables are soft, 3 to 5 minutes. Add the mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.