Ingredients
2 Tbs. extra vigin olive oil
2 Large white onions, thinly sliced
1.5 pounds bonless, skinless chicken breast
1 large carrot, shredded
1 jalapeno pepper with seeds, minced
2 tsp minced fresh thyme or oregano - 1 tsp if dried
8 cups fat free chicken broth
1 15 oz can black beans, drained
6 cups of baby spinach leaves, packed
1 15 oz can diced tomatoes
7 tbs grated parmesan cheese as garnish
Preparation
Heat oil in large stgockpot over medium heat. Add onions, cook 10 minutes, stirring occasionally. Add chicken, cook 5 minutes or until chicken is cooked. Add carrot, garlic, jalapeno and thyme, cook 2 minutes more. Stir in broth, increase heat, and bring to boil. Add beans, tomato and spinach, return to a boil. Cover, remove from heat. Serve topped with parmesan cheese. Makes 7 2-cup servings.
Number of Servings: 7
