It’s time for a little Recipe sharing.  One of my challengers and awesome new coaches shared this recipe with me.  She has been raving about it and I just have to try it.  I know that the weather is starting to break and soup isn’t always what we want on a Spring day.  But soup is a quick easy meal that you can portion out for the week and even put in the freezer when you are in a pinch.  I like to pair my soup with a salad and call it a great meal.  Lunch or dinner this is going to fill you up and keep you happy!

Ingredients

3/4 c nonfat greek yogurt
1 15 oz can of white beans (drained and rinsed)
1 15 oz can of black beans (drained and rinsed)
1 4 oz can of diced green chilis
1 15 oz can diced tomatoes
1 cup reduced sodium chicken broth
1 cup frozen or fresh corn
1 1/2 shredded cooked chicken breast.  (To prep chicken, I put a 4 pieces of uncooked chicken into a pot with water and boil until done, then shred with 2 forks).
2 tbsp fresh lime juice
1 clove garlic minced
1/2 tsp onion powder
1 tbsp fresh oregano chopped
1/2 tsp smoked paprika
1 tsp cumin
1 tbsp dried cilantro
2 tsp mrs dash fiesta lime seasoning blend

Directions

Place 1/2 cup broth and white beans in a blender to puree.  Add in the yogurt and blend again.  Pour liquid into a slow cooker.

Add remaining ingredients and stir well.

Cover and cook on high for 2 hours or on low for 4-5 hours.

Be sure to rinse black beans well before adding them to the soup.

 

Calories 275, Fat 2g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbs 36 g, Fiber 11 g, Sugars 7g, Protein 32g