Southwestern Style Tortilla Soup

Ingredients:

1 lb. or 2 Cups Already Boiled Chicken Breast, Shredded
1 Cup Onions, Chopped
1-2 Jalapeño Peppers, Chopped
2 cloves Garlic, Chopped
1/4 Cup Green Bell Peppers, Chopped
1/2 Cup Fresh Spinach
1/3 cup Corn
2 tbsp Fresh Basil, Julienne (cut in strips)
2 tsp. Cumin Powder
1 Tbs. Olive Oil
1-14 oz. can of Fire Roasted Diced Tomato
8 Cups Swanson Chicken Broth 99% Fat Free
1-14 oz. can Black Beans
1/3 Cup Baby Carrots, Chopped
2 Tbs. Fresh Cilantro
**Serve with 1/4 cup Avocado, 1/2 oz. Monterrey Jack Cheese, and a small (4-6 in.) corn tortilla. Not included/calculated in the nutritional information.

You can use the water rendered from boiling the chicken instead of chicken broth, for a sodium-free option. Top with 1/2 Monterey Jack Cheese, 1/2 cup of avocado, and small corn tortilla

1) Boiled chicken in 1 quart of water for approximately 30 minutes or until done, set aside to cool. Meantime cut the veggies and herbs. Once the chicken is cooled, shred with a fork.
2) Heat the olive oil, add the garlic, onions, green bell and jalapeño peppers, and cook until the onions are translucent.
3) Add cumin, basil, cilantro, beans, corn, and tomatoes, stir well.
4) Add chicken broth, spinach and cooked chicken, simmer for 1-2 two hours.
5) Serve hot!

Serving Size: Makes 8-1 Cup Serving