Zesty Mexican Soup

Serves 6

This spicy soup is full of flavor, and easy to prepare. Removing the chicken and using vegetable instead of chicken broth makes this a great vegetarian meal. Using the Healthy Sauté (see below) method of cooking makes this recipe healthier without heated oils or compromising taste. Prep and cooktime: 40 minutes

Ingredients:

• 1 roasted chicken, skinned, deboned and shredded (store-bought is easier)
• 1 medium onion minced
• 4 medium cloves garlic, chopped
• 2 Tbs red chili powder
• 3 cups + 1 Tbs chicken broth
• 1 small to medium green bell pepper diced, 1/4 inch pieces
• 1 small zucchini diced, 1/4 inch pieces
• 1 cup finely chopped collard greens
• 1 15oz can diced tomatoes
• 1 15oz can black beans, rinsed
• 1 cup frozen yellow corn
• 1 4oz can diced green chili
• 1 tsp dried oregano
• 1 tsp cumin
• 1/4 cup chopped pumpkin seeds
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste

Directions:

1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder, mix in well and add broth, zucchini, collard greens and tomatoes. Cook for another 5 minutes and add chicken, beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor)
4. Add chopped cilantro, pumpkin seeds, salt and pepper.

What is a Healthy Sauté? Start your Healthy Sauté by heating 1 TBS of broth in a stainless steel skillet over medium heat. Once the broth begins to bubble add onions and sauté stirring frequently. After the onions have cooked for about 5 minutes, you can then add other ingredients such as garlic, or fresh ginger. Once they have had a chance to cook together for just another minute, add other vegetables. This method enables you to have flavorful sautéed vegetables without heating oil.