Chicken Taco and Black Bean Soup

When it comes to soups, I’m somewhat picky.  I prefer cream based soups, but sometimes they aren’t always that healthy.  This recipe though…is VERY healthy.  High protein, high fiber, and low fat?  Yes!!  Believe it or not, I try to eat healthy foods on a regular basis so I can still indulge every once in a while with some of the not-so-healthy items I make.

Between the two different types of beans, greek yogurt and chicken, you’re sure to get the amount of protein you need in just one serving.  Oh yeah, and with all of those beans (the musical fruit) the fiber content is up there as well.  Having hypoglycemia keeps me from cutting out carbs in meals, but the corn is at least a vegetable that acts as the starch in this dish…and oh boy, is this dish delish!  That was my failed attempt at rhyming.  Anyway, this soup is absolutely wonderful to make ahead so if you need something quick and healthy to heat up for lunch, this is sure to satisfy your hunger!

Chicken and Black Bean Soup Recipe:

1 lb. cubed, cooked chicken

1 can Northern Beans

1 can black beans

1 bag frozen corn, thawed

1 cup reduced sodium chicken broth

3/4 cup lowfat Greek yogurt

2 teaspoons minced garlic

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

Put can of Northern beans, chicken broth, yogurt, garlic, and spices in blender and puree until smooth.  Transfer to crock pot and add remaining ingredients, stirring well.  Cook on low for 3-4 hours or high for 2 hours.

*Make this vegetarian!  Substitute the chicken for an extra can of black beans.


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