ids and adults will love this delicious meal in a bowl. The protein comes from both chicken and black beans and there are lots of kid-friendly veggies that supply fiber, vitamins A and C, as well as potassium.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 1 onion, halved from pole to pole, sliced onto thin half-rings
• 1 Rosie Organic boneless, skinless chicken breast half (about 8 ounces), cut into 1/2-inch pieces
• 3 cloves garlic, minced
• 4 roma tomatoes, seeded and diced
• 1 green jalapeno pepper, seeded and minced
• 5-7 Melissa’s Baby Red Spuds (potatoes), diced
• 1 Italian squash, diced
• 4 carrots, peeled and diced
• 1 cup C&W frozen early harvest supersweet petite corn
• 1 15-ounce can Sun Vista no salt added black beans, rinsed and drained
• 3 cups Swanson certified organic chicken broth
• 3 cups Pacific Natural Foods organic free range low sodium chicken broth
• 2-3 tablespoons ground cumin
• ¼ cup Gelson’s Finest Chunky Salsa
• 1 medium avocado, mashed
• 1/3 bag (2 1/2 ounces) Guiltless Gourmet baked corn tortilla chips
• 5 tablespoons chopped cilantro leaves (optional)

Instructions:


1. Heat the oil in a large soup pot over medium-high heat. Add the onions and chicken pieces; cook about two minutes. Add the garlic and cook one more minute. Add the tomatoes, jalapeno, potatoes, Italian squash, carrots and corn; sauté eight to ten minutes, until slightly tender and the chicken is browned on the outside. Add the black beans, broth and cumin. Bring to a boil and simmer, covered 30-45 minutes, until vegetables are tender and chicken is cooked.

2. While soup is cooking stir salsa into mashed avocado to make guacamole.

3. Ladle soup into bowls. Top each bowl with a spoonful of guacamole mixture, five to ten tortilla chips broken up into small pieces and cilantro.