Recipe
Spicy Chicken Soup
By BFL Team
Ingredients
- Cooking spray
- 1 cup onion, diced
- 2/3 cup green bell pepper, diced
- 1 tablespoon bottled, minced garlic
- 1 jalapeno pepper, seeded and minced
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 cups fat-free chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, un-drained
- 2 tablespoons fresh cilantro, chopped
- 1 cup avocado, diced (optional)
Preparation
Heat a non-stick Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, garlic and jalapeno to pan; sauté for two minutes. Add pork; cook three minutes. Add broth, cumin, salt, pepper, beans and tomatoes. Bring to a boil.
Partially cover, reduce heat and simmer six minutes or until pork is done, stirring
occasionally. Remove from heat and stir in cilantro. Serve with avocado.
