I can’t help it. I just like soup. I know it is 100 degrees outside, but I love soup. I especially enjoy spicy soups.
It seems as though I enjoy deriving pain from eating spicy foods (then you add the hot summer day into the mix….). I was seriously sweating while I was eating this for dinner last night, and I enjoyed every bite. My husband was laughing at me so hard he could barely finish his meal.
If you don’t want to make your soup as spicy as I made mine then just simply switch out the Rotel tomatoes for a can of plain diced tomatoes. There, problem solved. But really, that’s not much fun.
Not a lot of ingredients, but serious flavor.
Start out by spraying a large sauce pan with olive oil flavored cooking spray. Once the pan is hot, add your chopped onions and garlic. Reduce the heat to medium and saute for about 5 minutes, stirring often and season lightly with salt and pepper. Then add in the corn and season again with a little salt and pepper. At this point the veggies were looking just a little dry (that’s what happens when we don’t use fat) so I poured about 3 tablespoons or so of the chicken broth into the pan. Saute for another 5 minutes.
Now add in all your seasonings. Give it a good stir and saute for 1 minute. The flavor from the seasonings will release all their natural oils and become even more flavorful
Add in the chicken broth.
Now add in the tomatoes, tomato sauce, black beans and shredded chicken. Bring it to a boil and reduce heat and simmer for about 15 minutes.
Now add in your freshly chopped cilantro and serve.
I don’t ever miss the fat and calories when there are such amazing and robust flavors.
If you are feeling really naughty you can crumble a few tortilla chips into the mix and top with sour cream and avocados, but that’s only if you’re feeling like a little rebel.
Spicy Mexican Chicken Soup
Olive Oil Cooking Spray
1 1/2 cups chopped white onion
3 small garlic cloves, minced or pressed
1 ear of corn-cut off cob, or 1/2 cup frozen sweet corn
1 teaspoon ground cumin
1 teaspoon Ancho Chili powder
1 teaspoon chili powder
Salt and Pepper to taste
1 15-0unce can reduced-sodium black beans-rinsed and drained
1 10-ounce can Rotel Diced tomatoes with lime juice and cilantro (if you do not want a spicy soup, then just switch the Rotel out with a can of diced tomatoes. You can even add a small can of mild diced green chilies for a little more flavor without the punch)
2 cans (14 oz. each) reduced sodium chicken broth
8-ounces tomato sauce
1 1/2 cups shredded chicken (I used a market roasted chicken~chicken breast only)
2 tablespoons fresh cilantro, chopped
Spray the bottom of a large saucepan liberally with the olive oil cooking spray. Once hot add the onions and garlic. Reduce heat to medium and cook onions for about 5 minutes (stir often). Add the corn and lightly season with salt and pepper. If there is not enough moisture in the pan then add a little bit of the chicken broth to the pan (stir often). Cook for another 5 minutes. Add the cumin, ancho chili powder and the chili powder to the vegetables. Saute and stir often for about 1 minute. Add the black beans, Rotel, shredded chicken, chicken broth and tomato sauce to the pan. Bring to a boil and reduce the heat to low and allow to simmer for about 15 minutes. Stir in the cilantro and serve.
About 225 calories per 1 cup serving
**Note from Melissa: If you want to make this a vegetarian dish then small dice some zucchini and carrots and saute with the other vegetables and omit the chicken and use vegetable broth instead of the chicken broth. Enjoy.