Hearty Mexican Soup

Ingredients:

1 large jalepeno pepper, chopped
4 cups low-sodium chicken broth
1 lb. skinless, boneless chicken breasts
1 onion, chopped
1 can (15 oz.) diced tomatoes
2 cloves garlic, chipped
1 1/2 tsp. dried oregano
1/4 tsp. black pepper
2 tbs. olive oil
1 lb. zucchini, cut into 1/2-inch pieces (3 cups)
2 cans (15 oz.) no-salt-added pinto beans, rinsed and drained
1/4 tsp. salt
1 tbs. fresh lime joice
1/4 cup hulled pumpkin seeds, toasted (optional)

Boil chicken in pot of hot water until done, removed, and chopped (or shredded)

Combine all ingredients in a 5-qt. pot over medium heat until it boils, then simmer for an hour or more.

Optionally, top each service with a generous teaspoon of pumkin seeds.

Hands on time: 25 minutes.
Total time: Approx. 1 1/2 hours
Makes: 10 cups (enough for four days of the jump start with 2 cups left over.)
Fat Releasers: chiles, chicken, onion, garlic, oregano, olive oil, zucchini, beans, lime, pumpkin seeds.

Per 2-cup serving:

349 calories
31 g. protein
14 g. fat (2.5 g saturated)
9 g. fiber
84 mg. calcium
21 mg. vitamin C
26 g. carbohydrate
282 mg. sodium

We really enjoyed our first meal of this. Let us know if you have any interesting modifications.