This soup is perfect for those wishing to watch their calories, but still wanting flavor.
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Servings: 6 servings
Calories: 276kcal
Ingredients:
- 1 cup finely chopped broccoli stems
- ½ cup finely chopped carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup dry white wine
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pound chicken breasts, cooked and cubed
- 4 cups chicken broth
- One 15-ounce can black beans, rinsed and drained
- One 12-ounce can evaporated skim milk
- 1½ cups broccoli florets
- 1 tablespoon worcestershire sauce
- 1 teaspoon Tabasco sauce
Instructions:
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Spray the bottom of a stockpot with nonstick spray. Add the broccoli stems, carrots, onion and celery. Sauté over medium heat for 5 minutes. Stir in the wine, thyme, oregano and basil, and simmer for 15 minutes or until the liquid is reduced by half.
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Add the cubed chicken, broth and beans to the mixture in the stockpot. Cook over low heat for 3 to 5 minutes or until heated through.
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Stir in the evaporated milk and broccoli florets. Cook for 5 minutes, stirring constantly to prevent the soup from boiling. Add in the Worcestershire sauce and Tabasco and cook for 2 minutes.
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Serve immediately.
Nutrition
Serving: 1serving, Calories: 276kcal, Carbohydrates: 30g, Protein: 29g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 821mg, Potassium: 981mg, Fiber: 8g, Sugar: 9g, Vitamin A: 2069IU, Vitamin C: 38mg, Calcium: 232mg, Iron: 3mg
