Chicken-and-Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 small onion |
1/2 green bell pepper |
1 teaspoon hot oil |
1 (16-ounce) jar spicy black bean dip |
2 (16-ounce) cans black beans |
2 cups chopped cooked chicken |
low-fat sour cream |
shredded cheddar cheese |
baked tortilla strips |
diced tomatoes |
avocado slices |
Directions:
1. Dice 1 small onion and 1/2 green bell pepper; sauté in 1 teaspoon hot oil in a Dutch oven over medium-high heat 3 minutes. Whisk in 4 cups chicken broth and 1 (16-ounce) jar spicy black bean dip until smooth. Bring to a boil, and stir in 2 (16-ounce) cans black beans, rinsed and drained, and 2 cups chopped cooked chicken. Cook 5 minutes or until thoroughly heated. Top individual bowls of soup with low-fat sour cream, shredded Cheddar cheese, baked tortilla strips, diced tomatoes, and avocado slices.
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