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Sunday, December 14, 2008

Spicy Chicken Soup

Ben and I made our first dinner at my new apartment. It was spicy, yummy and quick. A perfect mid-week dinner.

To figure out what we wanted Ben and I listed the things that we were craving. I said I wanted spicy, Ben said soup, I asked chicken? and Ben agreed. I then searched for something that would match our key words on Cooking Light's website. Low and behold we found Spicy Chicken Soup!

Spicy Chicken Soup

3 Tbsp chipotle salsa with adobo sauce
1 tsp olive oil
1 green bell pepper, chopped
1 medium to small onion, chopped
1 jalapeno without seeds, diced
1 tsp ground cumin
2 cups cooked chicken breast strips
2 (14 1/2-ounce) cans fat-free, chicken broth
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
1 can whole-kernel corn with sweet peppers, drained

Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, jalapeno, and cumin; saute 4 minutes or until the vegetables are soft. Stir in salsa, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

We grated some reduced fat cheddar cheese over the top, with some crackers on the side it was a fabulous dinner. This recipe makes 4 servings of 2 cups.

So this dinner takes about 15 minutes to put together but tastes like it simmered all day, the flavors are so good and spicy. This soup warmed us up on a chilly fall night. (The cooking light nutrition facts are about 350 calories, 11 grams fat, and 40 grams protein.) Ben reheated the extra for lunch and it was just as good the second time around.

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