chicken & black bean soup

chicken & black bean soup | my skinny sweet tooth

I love mexican food. The beans. The rice. All that is fattening and glorious. However, sometimes I’d like to enjoy those mexican flavors without unbuttoning my pants after dinner. (Don’t judge. We’ve all been there 😉 )

This soup recipe is easy and waistline-friendly. It also packs a ton of flavor and made in less than 5 minutes.  Muy buena!


chicken & black bean soup:
Yeilds 4 servings
Points Per Serving: 3pp
(Could also make 2 large bowls for 6pp each)

1 large chicken breast* (about 7oz, cooked, shredded)
2C low sodium chicken broth
1C salsa verde (could probably sub regular salsa)
1t taco seasoning
4.5oz black beans (drained, rinsed)

(*For full proof, juicy, baked chicken: Preheat oven to 425°F. Place chicken on a large piece of parchment paper and sprinkle seasoning on the top (I used taco seasoning here). Then, make a parchment pouch by bringing up the long sides together and folding down, almost touching the chicken. Then fold in the sides and tuck under. Place on a cookie sheet and bake for 20min or until juices run clear. I’m telling you, the juiciest chicken ever. 🙂 )

•In a medium sized sauce pan, combine all ingredients.
•Cook until heated through.
•Thats it. Seriously. Too easy.

Top with greek yogurt or sour cream, salsa, avocado, cilantro, tortilla chips, etc. Fiesta time!

chicken & black bean soup | my skinny sweet tooth

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