Heart Healthy Soup

In honor of American Heart Month (February), please try this yummy and healthy soup. Did I mention that Friday is National Homemade Soup Day? Maybe you could make it tomorrow!

Mexican Chicken Soup (with a few twists from Patrick, my fiancé)

(recipe adapted from heart.org)

https://recipes.heart.org/recipes/mexican-chicken-soup

Mexican Chicken Soup (with a few twists from Patrick, my fiancé)

This kicked-up version adds a bit of heat to a classic chicken soup — a perfect choice on a cold evening

Ingredients

• 2 teaspoons canola, corn, or olive oil (extra virgin preferred)

• 1 large onion, chopped

• 1 medium red or green bell pepper, chopped

• 1 medium fresh jalapeño, seeds and ribs discarded, diced (optional) AND / OR

• 1/2 teaspoon of chipotle flakes (this still adds heat but also a yummy smokiness)

• 2 teaspoons ground cumin

• 2 medium garlic cloves, minced OR

• 1 teaspoon garlic powder

• 5 cups fat-free, low-sodium chicken broth

• 1.5 lbs. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes

• 1 15.25-ounce can no-salt-added kidney beans, rinsed and drained

• 1 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drained

• 1 large tomato, diced

• 1/2 cup chopped fresh cilantro and sprigs of fresh cilantro (optional)

• 1/4 cup chopped fresh avocado as a garnish (optional)

Directions

• In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, and jalapeño for 5 minutes, or until the onion is soft and the bell pepper and jalapeño are tender-crisp. Stir in the cumin and garlic. Cook for 1 minute.

• Stir in the broth. Increase the heat to high and bring to a rapid simmer. Stir in the chicken. Cook for 5 minutes, or until no longer pink in the center. Stir in the beans, corn, tomato, and chopped cilantro. Cook, covered, over medium heat for 10 minutes.

• Garnish with the remaining sprigs of cilantro. Serve immediately.