Amarante
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 Wed, Mar 09 2016, 10:45 am
This couldn't be easier as it's essentially just open the cans and dump.  Don't be afraid of the small can of chiles as they aren't very hot but just add some background interest.
Makes a filling healthy meal with a salad on the side and a good use for leftover chicken.
Creamy Chili-Corn Soup with Chicken and Black Beans
Source: The Perfect Recipe for Losing Weight & Eating Great by Pam Anderson
2 teaspoons vegetable or olive oil
4 large garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
2 cans (14.5 ounces each) creamed corn
1 can (14.5 ounces) petite diced tomatoes
1 can (14.5 ounces) chicken broth
1 can (15.5 ounces) black beans, drained
1 can (4 ounces) diced green chiles
1 cup shredded cooked chicken
1/4 cup chopped cilantro leaves
Salt and ground black pepper
In a Dutch oven or soup kettle, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add chili powder and cumin and saute until fragrant, about 30 seconds. Add corn, tomatoes, broth, beans, chiles and chicken. Bring to a boil, reduce heat to low, and simmer, partially covered, to blend flavors, about 5 minutes. Stir in cilantro, add salt and pepper to taste, and serve.
377 calories per 2-cup serving, makes 4 servings
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