Ingredient List:1 can Black Beans
1 can Diced Tomatoes
Fat Free Chicken Broth
1 boneless/skinless chicken breast with fat trimmed
2 cloves garlic
Baby Leaf Spinach (or Kale if your not a spinach person)
Apprx. 5-6 Baby Bella Mushrooms
Olive Oil
2 Bay Leaves
Crushed Red Pepper
Steps:1) Boil Chicken breast, let cool, and pull apart. *NOTE: I only used half of my chicken and saved the rest for a salad I had the next day.
2) In a strainer drain and rinse black beans, then add to large pot with your chicken
3) Add your can of diced tomatoes
4) Add enough chicken broth to fully cover beans and tomatoes. *NOTE: If you don't like your soup as thick, add more broth to desired consistency.
Begin heating these ingredients on a low flame while you are preparing the rest.
5) Dice garlic
6) Thinly slice mushrooms
7) Tear two handfuls of spinach or kale into small pieces
Add garlic, mushrooms, and bay leaves to pan with a little olive oil and saute. When mushrooms are almost fully cooked add spinach until slightly tender. Add all ingredients together in large pot with a pinch of crushed red pepper and simmer for apprx. 20 minutes and enjoy!
* I also made a vegan version of this with prepared brown rice, vegetable broth, and two different kind of beans and it was awesome!
