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Spring fever salsa soup

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, optionalMakes 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.

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