1/2 tsp allspice
1/2 tsp cayenne pepper
1 tsp ground ginger
1 tsp Tony Chachere's cajun seasoning
1 tsp black pepper
4 tsp olive oil, divided
1.25 lbs boneless, skinless chicken thighs - cut into bite sized pieces
2 cloves garlic
1/2 large onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (14.5 oz) can fire roasted tomatoes with peppers, onion and garlic (I used HyVee brand)
1 (14.5 oz) can black beans, drained and rinsed
2 cups fat-free, low sodium chicken broth
1/2 lime, juiced
2-3 TBS chopped fresh cilantro
Mix the first 5 ingredients (dried spices) in a small bowl. Toss with the cut up chicken and set aside.
In a 4 quart soup pot, saute garlic, onion and bell peppers in 2 tsp olive oil until soft. Add in tomatoes, beans and chicken broth.
In a large non-stick skillet, cook chicken in 2 tsp olive oil until mostly done. Add to the soup.
Cook for at least 20 minutes until chicken is cooked through.
Just before serving, squeeze in juice from 1/2 lime and stir in cilantro.
This is pretty spicy and I imagine my leftovers will be even more so. You can cut back on the amount of the spices to make it more mild, or some diced avocado or a little light sour cream might help tone it down, too.
This makes 6 servings, about 1.5 cups each. By my calculations, it's 6 WW points per serving.
