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 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!
1 serving = 1 cup
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.