A hearty soup is a great way to fill up without loading up on calories. The quinoa thickens up the consistency of this chunky soup for a really satisfying meal on a cold winter day. This recipe is high in fibre and protein and contains only 415 calories per serving.
- 3 – Chicken breasts
- 3 cans – Black Beans
- 1 can – Diced Plum Tomatoes
- 900 ml – low sodium Chicken Broth
- 1 cup -frozen Sweet Corn
- 1 cup – Quinoa
- 1 – Carrot
- 1 – small Onion
- 3 – cloves Garlic
- 1/2 cup – Cilantro leaves
- 3/4 TS – Chipotle Pepper Flakes
Heat 1 TBS of olive oil and add diced onion and sliced carrot. Cook on medium heat for about 5 minutes, then add minced garlic and cook 1 minute more.
Add chicken stock and tomatoes, bring to a boil. Add chipotle peppers, black beans and chicken breasts, reduce heat to medium-low and cook for 15 – 20 minutes.
Add quinoa and corn, cover and cook 15 minutes more.
Using two forks, shred the chicken breasts into chunks then stir in chopped cilantro. Season with salt and pepper to taste.
Makes 8 servings