I love soups! You throw everything in a pot and you let it cook - Genius! I find that too many soups out there are filled with unnecessary cream and salt. Simply blending green vegetables with broth leaves you with quite a creamy soup to begin with. Try and make a couple and you'll see right away that you can leave the cream and salt behind and get in an endless amount of veggie servings.

Ingredients
1/2 cup Onions
2 cloves Garlic Clove
1 Chipotle Pepper in Adobo Sauce (Optional)
900 ml Low Sodium Chicken Broth
28 oz Can Diced Tomatoes
1/2 tsp Salt
19 oz Can Black Beans
8 oz Cooked Shredded Chicken Breast
4 Charras Chipotle Toastadas or Guiltless Gluten Free Tortilla Chips
1 med Avocado
1/4 cup Cilantro
1 Lime

Chop the chipotle pepper and saute with minced garlic and chopped onions over medium heat (spray pan lightly with oil first) for about 5 minutes in a large pot. Add in can of diced tomatoes, chicken broth and salt. Bring to a boil and simmer on low heat.

In a separate pot boil chicken breast until cooked though and drain water. Shred chicken and put aside.

In four bowls crumble 1 toastasa in each and divide the chicken equally in each bowl. Divide the soup equally amongst each bowl and top equally with the sliced avocado, cilantro and lime.

If you're feeling indulgent add 1 oz. of goat cheese.

It serves 4 and takes about 15 minutes to make.

Nutritional Values: 429 Calories, 11.6g Fat, 52.8g Carbs, 15.2g Fiber, 31.9g Protein
Weight Watchers Points: 9

For a lower carb version take out the black beans:  275 Calories, 10.5g Fat, 25.5g Carbs, 8.1g Fiber, 21.2g Protein. Weight Watchers Points: 6

For a lower fat version take out the avocado: 359 Calories, 5.1g Fat, 48.8 Carbs, 11.2g Fibre, 30.4g Protein
Weight Watchers Points: 7

Recipes
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