Feb 8, 2010
From Women's World magazine Feb 2009. Although this is listed as a Diet soup, it is really delicious and I would eat it any time!
2 Tablespoons olive oil, preferably extra virgin
2 large white onions, chopped or sliced
1 1/2 pounds boneless/skinless chicken, diced
1 large carrot, finely chopped
2 garlic cloves, large minced
1 jalapeno pepper, minced with seeds
2 teaspoons thyme or oregano, finely minced
8 cups chicken broth, fat-free
1 (15-ounce) can black beans, drained
6 cups baby spinach leaves, packed
1 large tomato, finely diced
salt, to taste
pepper, to taste
7 Tablespoons parmesan cheese, grated
lemon wedge (optional)
Heat oil in a large stockpot over medium heat.
Add onions and cook 10 minutes, stirring occasionally.
Add chicken and cook for 5 minutes (or until chicken is cooked through and onions are lightly browned), stirring occasionally.
Add carrot, garlic, jalapeño and thyme or oregano.
Cook another 2 minutes.
Stir in broth and increase heat to high, bringing to a boil.
Add beans, spinach and tomato.
Bring back to a boil.
Turn off the heat and add salt and pepper to taste.
Sprinkle each serving with 1 Tablespoon parmesan cheese.
If desired add a squirt of lemon.
NOTES: To finely chop carrot, I coursely chop, put in a blender, add water to cover, then blend until carrots are desired consistency. Then drain and use in recipe. If you want to keep some of the nutrients, measure the water, and then subtract that amount of liquid from the broth. I also added the spinach when I add the carrot, garlic & jalapeno so it gets cooked more.