Low-Cal Southwestern Chicken Soup

• Gluten free

• Meat

  • 4 cups Chicken
  • 1 Rotisserie chicken

• Produce

  • 1 15-ounce can Black beans
  • 1 cup Corn, frozen
  • 1 tbsp Garlic
  • 1 Jalapeno
  • 1 15-ounce can Pumpkin, Pure

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1/2 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheese
  • 1 Sour cream

Found on gethealthyu.com

Description

Ingredients

• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 4 cups chicken (or vegetable) broth
• 1 15-ounce can pure pumpkin
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa
• Shredded rotisserie chicken (optional)
• Shredded cheese
• Sour cream
• Tortilla chips
• Sliced jalapeño

Directions

• Mix garlic and spices with 1/4 cup broth and bring to medium heat on the stove.
• Add the rest of the broth and bring to a simmer.
• Add pumpkin and mix well.
• Add remaining ingredients, stir and bring soup to a boil.
• Reduce heat to low and simmer for 10 minutes. Serve with toppings.

Nutrition