Chicken Tortilla Soup - Souper Yum!

Maybe I've been on a bit of a soup kick, even though it's summer... I'm a sucker for comforting food! This is one of my favorite soups to make. It's souper duper easy, fast and spicy!

CHICKEN TORTILLA SOUP

10 oz. Chicken Breast

1 medium red pepper - diced

1 small green pepper (bell or cubanelle) - diced

1/4 cup white onion - diced

6 cups of rich vegetable broth (5 calories per serving)

3 cloves garlic - minced

2 cups water

1 large can diced tomatoes (with or without jalapenos)

1/2 cup black beans

2/3 cup frozen corn

1-2 tsp. cumin

1-2 tsp. chili powder

1 tsp. roasted chile pepper powder (more if you like it hot!)

salt & pepper to taste

Makes 14 servings - only 55 calories per cup!!

Heat Dutch oven on medium-low heat and cook chicken until almost done. Remove chicken from pan, set aside to cool for shredding or dicing. Add all other ingredients and bring to a simmer. Shred or dice chicken and add back into pot. Let simmer an additional 15 - 20 mins. 

For more heat, add fresh or pickled jalapenos or other hot peppers. 

To make vegetarian, add entire can of black beans instead of chicken. (makes 50 calories per serving!)

Top with crushed tortilla chips, jalapenos, and light sour cream!