Ingredients:3 chicken breasts (about 1 lb chicken)2 cans black beans, drained and rinsed2 cups low sodium chicken broth1 can tomatoes w/green chiles1 small (8 oz) can whole kernel corn, drained & rinsed1 small onion, chopped2 cloves garlic minced1 tsp. oregano1 tsp. cumin1/2 cup chopped cilantro2% milk shredded cheddar cheesesalt/pepper Directions:Boil the chicken until fully cooked in 6-8 cups water. Skim off excess fat and save broth. Remove chicken from stock pot and cut into 1" pieces. Return the chicken to the broth and add all of the above ingredients except the cilantro and 2% milk shredded cheddar cheese. Allow the soup to simmer for about 20 minutes until the beans are soft and the onions are cooked. Salt and pepper to taste. Serve with 1/2 tsp. chopped cilantro and 1 tsp. 2% milk shredded cheese. Makes 14 (1 cup) servings.Nutrition Information per serving: 260 calories, 2.1 gm fat, .6 gm saturated fat, 28 mg cholesterol, 38 grams carbohydrate, 9.1 gm fiber, 208 mg sodium, 2.7 mg iron, 80 mg calcium

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