1 store bought rotisserie chicken

2 tbs evvo

1 onion diced

2 tbs minced garlic

1 14.5 oz can of fire roasted tomatoes

6 cups low sodium chicken broth

1 can black beans rinsed and drained

1 green pepper seeded and finely chopped

1 red pepper seeded and finely chopped

1 cup low fat shredded Monterrey jack cheese

chopped cilantro if you want

salt and pepper to taste

In a large saucepan heat the evvo. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and peppers and cook for another 2 minutes . Pour the chicken broth, tomatoes, beans, salt and pepper into the pot and bring to a boil. Once at a boil lower heat to simmer and add your shredded chicken. In a serving bowl add a mound of shredded cheese. Ladle soup over cheese. You can add some lime juice to this and or cilantro and some crunchy tortilla strips on top.  But if you want to avoid carbs skip the tortilla strips.  This is another great no carb option and freezes really well.

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