RECIPE: Nacho Chicken Soup

This is a delicious soup that is low in fat and carbohydrates, slightly modified recipe from one of my diabetic cookbooks.  I prefer to not cook with the chicken so I can limit my protein to my 3.5oz serving.  I like to boil my chicken and then cube it and add to the appropriate portion size (1.5 cups of soup).

Ingredients:
1 Can Red Kidney Beans Undrained
1 Can Black Kidney Beans Undrained
2 Cups Low Sodium Chicken Broth
1 Can Diced Tomato With Green Chilles
1 Can Diced Tomato
11oz Fry's Black Bean Salsa with Corn
3 Cups Chicken
Shredded Cheddar Cheese (3 Tablespoons per serving)
Tortilla Strips

Directions:
Puree both cans of beans in a food processor until smooth.  Transfer to a stock pot.  Add broth and bring to a boil.  Add both cans of tomatoes and the salsa.  Return to boil and then let simmer for 15 minutes.

Meanwhile, boil chicken until cooked throughout.  Remove from water and cube chicken.  Place 1.5 cups of soup in a bowl.  Add chicken and sprinkle with 3 tablespoons of finely grated cheddar cheese.  Serve with 1oz of tortilla strips.