Chicken & Black Bean Soup
From Nancy Clark’s “Sports Nutrition Guidebook”
4 chicken breasts, skinned & boned
5 cups chicken broth or water (I use 2 cups broth and 3 cups water)
2 carrots, peeled and sliced
2 tomatoes, chopped (I used 1 can diced tomatoes)
½ onion, chopped
3-5 cloves garlic, crushed
2-16 ounce cans black beans, rinsed & drained
1 tsp. Oregano
optional: 2-4 cups cooked pasta; 2 oz. Grated cheddar cheese; ½ cup marsala wine
- 1. In a large stock pot, place the chicken breasts, broth, carrots, tomatoes, garlic, beans and seasonings (and wine) in the water or broth. Cover and bring to a boil, reduce the heat, and simmer for about 20 minutes or until done.
- 2. Remove the chicken pieces from the broth and set them aside to cool. Keep the broth warm over low heat. (Optional: add the cooked pasta).
- 3. Dice the chicken into small pieces. Return it to the soup and heat it through.
- 4. Garnish with grated cheese and red pepper flakes, if desired.
4 servings, 300 cal. Per serving.
Carb = 33 g, protein = 35 g, fat = 3 g
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