Isn’t this soup pretty? I love all of the colors of red, orange, green, yellow, black and white. If color is an indication of a healthy recipe, this soup is a winner. This healthy eating challenge for me has been pretty difficult I have to admit. I tend to have a battle in my mind every night when I am deciding what to make for dinner. Everything creamy, cheesy and fattening tends to be what always sounds the best. Tonight I had to talk myself into creating something healthy and I was actually surprised when I loved this soup–without any cream and fat. I had several vegetables needing to be used up and the combination ended up being a perfect compliment to each other. The sweetness of the corn, the tender zucchini, creaminess of the avocado, brightness from the lime, the variety of beans and texture. The whole thing was deliciously healthy! If you need a low calorie, low fat meal this soup will give you that without missing any of the flavor you are craving!
Healthy Triple Bean Tortilla Soup
2 zucchinis, cut into quarters and sliced
1 red bell pepper, diced small
1 orange bell pepper, diced small
1/2 onion, diced
3 cloves garlic, minced
1 jalapeno, diced small
2 Tbls. butter
2 cups frozen corn
10 cups chicken broth
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 Tbls. cumin powder
1 Tbls. chili powder
1-2 tsp. salt
Juice of 1 lime
3 cooked and cubed boneless skinless chicken breasts
2 cans black beans, drained
2 cans white beans, drained
1 can pinto beans, drained
1/4 cup cilantro
16 oz. sour cream
2-3 cups shredded colby jack cheese
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Cut all of the vegetables into small pieces and saute in a large soup pot with the butter. Saute until the vegetables are tender. Then add the frozen corn, chicken broth, seasonings, lime juice, cooked chicken breasts, and canned beans (drained).
Bring the soup to a simmer and let simmer for 10-15 minutes, or until the soup is warmed through. Garnish the soup with the cilantro, sour cream, cheese and tortilla chips.
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