1 medium onion, chopped
3-4 stalks celery, chopped
3 cloves garlic, minced
1 rotisserie chicken, cut up
1 large can enchilada sauce,
hot or mild according to preference
1 can Rotel tomatoes, hot or mild according to preference
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can white shoepeg corn, drained
Peppers (sliced and de-seeded), if desired
1 box chicken broth (use all or some depending on desired thickness of soup)
Saute onion, celery, and garlic (plus any peppers) together in olive oil in a large soup pot until softened.
Add remaining ingredients.
Heat to just below a boil and let simmer for at least an hour.
Garnish as you wish — try avocado slices, tortilla strips, grated cheese and/or a dollop of low-fat sour cream.
FYI… this soup is often best the next day. Whenever you serve it, enjoy a warm and healthy dinner!
Recipe courtesy of H&H friend, Joy Dodd.
Click here to download a Food Log to make your life easier. (This is an Microsoft Excel spreadsheet. You can right-click on the link and select Save Target As… or just click to view the document.)
Check out www.caloriecount.about.com. It’s a great resource for online food journals and activity logs. See how many calories you consume and burn off each day!
Check out this website to see why you should not drink diet soda!