Mexican Chicken Soup

If I had to add onto the peanut butter obsession list, the next thing would be Mexican food.  I could probably eat it all day, every day.  But that wouldn't be very nice to my waist line, so instead of ordering the 1,000 calorie burrito from the shop down the street, or the fried tortilla chips, I like to make my own Mexican food creations.  This recipe is for a Mexican Chicken Soup.  It's full of flavor, packed with healthy veggies and won't weigh you down! You can also make it fairly quickly and it's pretty inexpensive, which is always a plus! If you like it spicier, just add a little cayenne or some salsa for a little extra kick!

Ingredients:

Olive Oil
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano or mexican oregano
1 cup onion - chopped
2 cloves of garlic, minced or pressed
1 large green bell pepper - chopped - can also use red or a mixture
2 14.5 oz cans of diced tomatoes - low sodium
4 cups low sodium chicken broth
1 cup of corn
1 lb of chicken - cooked and cubed
Cilantro, avocado and fat free plain Greek yogurt to top

Directions:

Sprinkle the chicken with a little bit of salt, pepper and cumin.  Either bake or cook in pan until just cooked.

 Let sit while you cook the rest of your ingredients.  In a dutch oven or large pot add a little bit of olive oil and add onions and peppers to it.  Cook until tender 5-10 minutes.  Add the garlic and cook 2 minutes.  Add cumin, salt, black pepper and oregano and cook 1-2 minutes.  Add the two cans of diced tomatoes, chicken broth, corn and chicken.  Bring to a boil, reduce to a simmer and cook another 15-20 minutes, so flavors can meld.  (The longer you simmer the more flavors develop).  Once the soup is done, dish it out and if you like, add some cilantro to the top and some avocado for added flavor and healthy fats.  I substitute nonfat plain greek yogurt for sour cream.  It is healthier, high in proten, low in calories, and tastes very similar to sour cream (and I love sour cream, so this is great for me!).