* 2 Tbsp. olive oil * 1 medium onion, peeled and diced * 2 Tbsp. minced fresh garlic * 2 Tbsp. chili powder * 1 Tbsp. ground cumin * 1 whole cooked rotisserie chicken, bones and skin removed and meat cubed, or 4 oven-roasted chicken breasts, cubed * 4 (14.5-oz.) cans diced tomatoes * 2 (15-oz.) cans black beans, drained and rinsed * 1 (15-oz.) can of sweet corn, drained * 2 (15-oz.) cans low-sodium chicken broth * Garnish: 2 tomatoes, diced; low-fat shredded cheese; low-fat sour cream or Mexican crema; tortilla chips or whole-wheat rolls; avocado
What to do:
1. In a heavy stock pot, warm the olive oil. Add the onion and sauté over medium heat until soft, about 3 minutes. Add the garlic and sauté for 1 minute, then add the chili powder, cumin, and chicken to the pot. 2. Cook for 4 minutes, then add the canned tomatoes, black beans, corn, and chicken stock. Bring to a boil, then turn down the heat to low. Simmer for 30 minutes. Serve in bowls with the garnishes of your choice.
From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Katie Hebdon, Age 11 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com