Healthy Mexican Soup

I love Mexican food, especially burritos and nachos. However, sometimes it’s good to have Mexican taste, without all of the cheese and fat that we usually add to our so-called Mexican food.

This soup tastes light and summery with a great hint of lime. It’s great for lunch or a light supper.

Please, do me one favor. If you make this, don’t skimp on the lime, cilantro, or fresh avocado. They really add the necessary flavor. Trust me, your taste-buds will love it!

Mexican Soup

1 chicken breast
1 small onion, diced
3 green onions
1 can red beans
1 can corn
1 can black beans
2 cans diced tomatoes
1 can tomato sauce
1 can water
2 T brown sugar + 1 t brown sugar
1 T paprika, cumin, chili powder
Salt, pepper, and garlic salt to taste
Cilantro
Chopped avocado
Lime juice
Tortilla chips (optional)

1. Brown onions in a little olive oil. Then add diced chicken (see step 2) and spices.

2. For this soup, I like to take already prepared grilled chicken. We often grill up a few extra chicken breasts when we BBQ on the weekend, so that we have chicken for salads and other meals throughout the week. You can also brown the chicken ahead of time. Then dice and add to onions.

3. Add all your canned ingredients and the 2 T brown sugar. Cook until boiling, then reduce heat and simmer for 10 minutes. Add a few squirts of lime juice.

4. Pour soup into bowls, crunch some tortilla chips on top (or eat them with the soup), and add the avocados as a garnish. I like to chop up the avocado into little pieces, sprinkle with sugar and a bit of lime juice. You can also add a little cilantro as a garnish as well. This soup works great for entertaining.