Two great recipes for cold winter days!

Sante Fe Chicken Soup

Servings: 10


Ingredients


2 Tbsp olive oil


4 boneless skinless chicken breasts (4 oz. each)


1 green bell pepper chopped


1 small onion, chopped


3 garlic cloves, minced


1 ½ cups frozen corn


1 ½ cups no salt added black beans


5 cups low sodium chicken broth


1 cup water


¼ cup tomato paste


½ cup cooked brown rice


1 Tbsp chili powder


¼ cup minced cilantro




Directions


In a large stock pot, heat olive oil over medium heat until hot. Add chicken and brown on all sides. Add bell pepper, onion, garlic and sauté about 5 minutes until vegetables are softened. Add remaining ingredients and simmer, covered, about 45 minutes, or until rice is cooked. Remove chicken breasts. Shred chicken and return to pot. Stir to combine and serve.





Per Serving: Calories: 185, Fat: 4g, Saturated Fat: 1 g, Cholesterol: 26 mg, Sodium: 312mg, Carbohydrates: 22g, Fiber: 4g, Protein: 16g

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Chicken Stew

Servings: 6

Ingredients


½ medium diced onion


6 garlic cloves, sliced


2 cups chopped carrots


1 lb boneless, skinless chicken breast, trimmed of fat and cut into 1 ½” chunks


4 cups low-sodium chicken broth


1 tsp dried thyme


½ lb red potatoes, scrubbed and quartered


1/3 cup wild rice


2 cups green beans, trimmed


Black pepper to taste

Directions


In a stock pot, combine onion, garlic, carrots, chicken, chicken broth and thyme. Cook over medium heat for 5 minutes. Reduce to a simmer and cook for 1 hour, stirring occasionally. Add the potatoes, wild rice and green beans and cook for an additional 1 ½ hours, stirring occasionally. Add pepper to taste and serve.





Per Serving: Calories: 209, Fat: 1g, Saturated Fat: 0, Cholesterol: 44 mg, Sodium: 453mg, Carbohydrates: 26g, Fiber: 4g, Protein: 26g