Slimming Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 lbs. boneless skinless chicken breast, small cubed1 tsp olive oil1 lg yellow onion, medium dice1 bell pepper, any color1 medium yellow (summer) squash8 oz mushrooms, cleaned and sliced4 cloves of garlic (more or less to your preferance)46 oz. low sodium vegetable juice15 oz canned black beans, drained and rinsed14 oz can crushed red tomotoes (check cans for hidden added sugar)1/2 c cilantro (more or less to taste)cayenne pepper and lime juice to taste
Cook the chicken and drain, set aside. In the olive oil, sweat the onions, adding peppers, garlic, mushrooms, and squash. Sautee until tender. Add back the chicken, then add the rest of the ingredients except for the cilantro. Cook until heated through, then add cilantro & cayenne pepper. Allow the soup to cool and store in air tight containers. Storing in individual portions helps prevent over eating.
Serving Size: 5 or 6 -- 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JCCHAP.
Serving Size: 5 or 6 -- 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JCCHAP.
Nutritional Info Amount Per Serving
- Calories: 359.8
- Total Fat: 4.8 g
- Cholesterol: 76.7 mg
- Sodium: 310.8 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 10.9 g
- Protein: 42.0 g
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