This makes a great meal in a bowl. In addition to being high in vitamins A and C, this recipe also supplies a lot of potassium. Use my recipe cards for Fresh Guacamole and Tomato Tomatillo Salsa to make your own fresh toppings for the soup.

Toppings:

• Fresh Guacamole, A Kid Friendly Recipe (see recipe)
• Tomato Tomatillo Salsa (see recipe)
• Guiltless Gourmet Baked blue corn tortilla chips

Ingredients:

• 1 tablespoon olive oil
  
• 1 onion, halved from pole to pole, sliced into thin half-rings
  
• 2 Gelson's Finest boneless, skinless chicken breast halves
  (just under 1 pound), cut into 1-inch pieces
  
• 3 cloves garlic, minced
  
• 4 roma tomatoes, seeded and diced
  
• 1 green jalapeño pepper, seeded and minced
  
• 5-7 Melissa's Baby Red Spuds (potatoes), diced
  
• 1 zucchini, diced
  
• 5 carrots, diced
  
• 1 ear fresh white corn, kernels cut off the cob
  
• 2 cans, about 4 cups, Health Valley fat-free chicken broth
  
• 1 can, about 2 cups, Health Valley no salt added chicken broth
  
• 2-3 tablespoons ground cumin
  

Instructions:


1. Heat the oil in a large soup pot over medium-high heat. Add the onions and chicken pieces and cook for 2 minutes. Add the garlic and cook 1 more minute. Add the rest of the vegetables and sauté 8-10 minutes, until slightly tender and the chicken is browned on the outside. Add the broth and cumin. Bring to a boil and simmer, covered 30-45 minutes, until vegetables are tender and chicken is cooked.




2. Ladle soup into bowls. Top each bowl with a spoonful of Fresh Guacamole or avocado chunks, a spoonful of Tomato Tomatillo Salsa, and 5-10 tortilla chips, broken up into small pieces.