Mike is getting a tooth extracted this afternoon, so I needed a dinner that was yummy, easy, and edible for him.  We love chicken toritalla soup, but we don’t love the calories.  I came across this clean alternative for dinner tonight.  I plan on making the full recipe and freezing the rest for another night! 

2 red bell peppers, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
2 red onions, chopped
1 tbsp. olive oil
4 large chicken breasts, cut into small cubes
1 lb. frozen, organic corn
8 cups chicken broth, no sugar added, low sodium is best
2 tbsp. cumin
2 tbsp. chili powder
2 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. dried cilantro
1 small bunch fresh cilantro for garnish

Note: This is a very thin soup. Very light and perfect for spring or
summer. However, if you want a thicker broth, add 1-2 tbsp. cornstarch or
whole wheat pastry flour to a small amount of the chicken broth in a small
pot. As you warm it, whisk vigorously. Once well combined, add to the big
soup pot and continue as usual.


Step 1 – Saute’ the bell peppers and onions in the olive oil using a large
soup pot.

Step 2
– Add in the chicken and cook, stirring frequently for
approximately 5-10 minutes, or until chicken is nearly cooked through.

Step 3
– Stir in corn.

Step 4
– Pour in broth and add the spices.

Step 5 – Bring to a light boil and cook until the chicken is cooked
through and all ingredients are warmed through. (Approximately 10-20


Eat and Enjoy!

Nutritional Content
1 serving = 1 cup

Calories: 125
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 37 mg
Sodium: 105 mg
Carbohydrates: 12 gm
Dietary fiber: 2 gm
Sugars: 4 gm
Protein: 16 gm
Estimated Glycemic Load: 4

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

This recipe courtesy of Tiffany McCauley at The GraciousPantry.com a recipe blog dedicated to clean eating.

Katy Ursta