Spring fever salsa soup
1 tablespoon vegetable oil
1 container (32 oz.) low-sodium chicken broth
1 jar (16 oz.) salsa
1 pound boneless, skinless chicken
breast, cut into small pieces
1 can (15 ounces) black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup each: chopped cilantro,
shredded Mexican blend cheese
1 small avocado, cubed
Tortilla chips, crumbled, optional Makes 4 servings.
Heat the oil in a Dutch oven over medium-high heat. Add the salsa; cook, stirring, until heated through, about 2 minutes. Add the broth; heat to a boil. Lower heat to medium-low; add the chicken, beans and corn. Cook until chicken cooks through, 5-7 minutes.
Turn off heat and stir in the cilantro.
Divide the soup into four bowls; stir in the cheese and avocado. Top with tortilla chips, if desired.
Nutrition information per serving: 467 calories, 36 percent of calories from fat, 21 g fat, 6 g saturated fat, 75 mg cholesterol, 44 g carbohydrates, 39 g protein, 1,437 mg sodium, 13 g fiber.
Renee Enna writes for the Chicago Tribune. Visit the Chicago Tribune online at www.chicagotribune.com.
