2 boneless, skinless, chicken breasts
3 cups gluten free, free range Pacific Foods chicken broth
1 15 oz can S&W diced tomatoes
1 8 oz can S&W tomato sauce
3 15 oz cans S&W black beans, drained and rinsed
½ onion, chopped or 1 Tb onion flakes
2 TB McCormick chili powder
1 TB McCormick cumin
1 1/2 tsp McCormick oregano
Reduced fat Tillamook cheddar cheese, optional
Daisy low fat sour cream OR gluten free greek yogurt, optional
Directions:
In heavy cooking pot cover chicken breast with water. Boil for 20 minutes or until chicken can easily be separated with a fork. While chicken is cooking combine remaining ingredients in a large kettle and turn stove to medium.
Remove chicken onto a plate when done. Let cool 10 minutes. Using forks shred chicken and add to warm soup. Stir to combine. Turn temperature up and heat to a light boil. Let boil 5 minutes. Stir, reduce heat to simmer and simmer for 20 minutes. If desired, serve with shredded cheese and sour cream.
