posted by Jennifer on News, soup

I know it is summer outside, but the air conditioner is so cold in my office sometimes, soup is still ok for lunch. In fact I usually eat soup year round anyway. There are a ton of versions of this soup. I really like this one, because you can make it in a crock pot or make it on a weeknight. Here are the ingredients:

• 2 cloves of garlic, chopped
• 1/2 white onion, chopped
• 3-4 boneless, skinless chicken breasts
• 2 – 3 cans chicken broth
• 1 can diced tomatoes (or you can use a can of Rotel tomatoes with green chiles)
• 1 can tomato soup (the condensed kind, but don’t add water).
• 1 14 oz. can yellow corn
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1 tsp. Worcestershire sauce

In a soup pot, spray the bottom with Pam cooking spray, add onions and garlic and saute for a few minutes. Add the rest of the ingredients (except chicken) and cook for about 25 minutes on low.

*Now I have cooked this lots of ways. The first way, is put all ingredients in the crock-pot, including the chicken (either fresh or frozen) and cook on low all day. When I come home from work, I can take tongs and the chicken just falls apart.

*I have also cooked it in a pot if I have longer, say on a Sat. or Sun. afternoon, put all the ingredients (including raw or frozen chicken) and cook on low for 3-4 hours.

*If I have a little time, then I will cook all the other ingredients in the pot, cook the chicken in a skillet until cooked through, dice it or shred it and place it back in the pot.

All 3 ways turn out great. The whole recipe is 1,337 calories, 21.5 grams of fat, and 12 grams of fiber. For 6 good size servings (about 2 cups) it is 222 calories, 3.5 grams of fat and 2.1 fiber.

Now a great thing about this soup is you can add so many other things. I have added black beans, garbanzo beans, kidney beans or cork screw pasta, or cooked rice. You could add more veggies like zucchini, or add fresh spinach. Just make sure to adjust the calories for that.

I hope you enjoy the soup as much as I do!