Spicy Chicken Tomato Bean Soup

A soup like this is PERFECT for a chilly night when I'm in my PJ's watching a movie! I'm nursing a bit of a cold, so I wanted to make something that would warm me up and treat my body right. This recipe is so flexible, once you have the base, you can add any veggies or spices you want to it. The chicken and beans in it made it a filling meal rather than just a first course.

REVIEW: The soup came out very flavorful, and I added just enough kick for me with cayenne pepper and a few drops of Louisiana hot sauce. I love love love cilantro so I chopped up about half the big bunch I bought at the store and threw it in there. Topping choices are endless...avocado, fat free sour cream or nonfat plain yogurt (i swear they taste the same to me), tortilla chips, shredded cheese.

RECIPE:

2 cans low-sodium chicken broth

1 cup water

1lb chicken breasts

1 onion, chopped

2 cloves garlic, minced

14oz can diced tomatos

1 can condensed "healthy request" tomato soup

1/2 bag frozen corn

14oz can black beans

14oz can garbanzo beans
1/2 cup fresh cilantro, chopped

ground black pepper

dried parsley

chili powder

cayenne pepper

tobasco sauce

nonfat plain yogurt

avocado slices
shredded cheddar cheese

In a large soup pot over medium heat, combine chicken breasts, chicken broth, water, garlic, onion, parsley. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken is cooked through. Remove chicken and shred (use two forks to pull chicken apart), then add back to soup pot along with the diced tomatos, tomato soup, black beans, garbanzo beans, corn. Add chili powder, cayenne pepper, and hot sauce according to taste. Simmer on low for 30 mins. Top with a dollop of yogurt, shredded cheese, and sliced avocado before serving. Serves 8.