Courtesy of Lori Evans Nutrition Education Assistant OSU Community Nutrition Education

INGREDIENTS

• 2 cans (15 ounces) diced tomatoes (Mexican style)

• 1 can (15 ounces) black beans (drained and rinsed)

• 2 cups frozen corn or 1 can (15 ounces) corn (drained and rinsed)

• 1 can (14.5 ounces) low sodium chicken broth OR 2 cups homemade chicken broth

• 2 cloves garlic, minced, or 1/2 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon ground cumin (optional)

• 1/4 teaspoon ground black pepper

• 1 pound skinless, boneless chicken breast

• Optional ingredients: baked tortilla chips, chopped cilantro, sliced or chopped avocado, light sour cream, shredded cheese

INSTRUCTIONS

1. Add tomatoes, beans, corn, broth, garlic, chili powder, cumin (if desired), and pepper to large saucepan.

2. Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan. Heat to boiling, reduce heat, and simmer (covered) for 20 minutes, or until chicken is tender.

3. Remove the chicken and place on a plate. Use forks to shred the chicken. Return the shredded chicken to soup.

4. Serve with choice of optional ingredients.

Fresh Start is a free program taught by Nutrition Education Assistants (NEAs). By participating in this program you will learn how to make healthier food choices, plan low-cost meals, stretch your food dollars, prepare new foods, read food labels, and more. If you are interested in participating in this free nutrition program, please contact Lori Evans, Nutrition Education Assistant with the OSU Community Nutrition Education Programs. The office is located at the Kay County OSU Extension office, 201 S. Main St., Newkirk, Oklahoma 74647. You may call the office at 580-362-2200 or email lori. evans@okstate.edu.