Saute 2 tablespoons minced yellow onion; 1 garlic clove, minced; 1/4 cup chopped carrot, and 1/4 cup chopped celery in 2 teaspoons olive oil in a large pot for 7 to 8 minutes. Add 2 cups low-sodium chicken stock and 1/2 cup diced tomatoes. Simmer 5 minutes and then add 3/4 cup cooked chicken, 1/3 cup black beans, and 1/3 cup corn. Stir in 2 tablespoons lemon juice and 1 tablespoon chipotle-flavored hot sauce. Season to taste with salt and top with 2 tablespoons nonfat Greek yogurt.
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