January 3, 2011

Gluten Free Low Glycemic Chicken Taco Soup

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

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.