Step1
Ingredients
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to your taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips
Step2
Directions
In a large soup pot, combine the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side.
Step3
hope you enjoy the meal...
Authority 
Comments
xXNERDXx said
on 9/22/2008 oh wow, that sounds so decadent...
i might just be tempted to try it out!
Sumac said
on 7/30/2008 This sounds great! I am searching for low salt, low fat recipes. Can't wait to try it.