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Jalapeño Chicken and Tomato Soup


What you need:
1/2 teaspoon ground cumin
1 can navy or white beans
1 can stewed or diced tomatoes
16 oz low-sodium chicken broth
1 fresh jalapeño, diced and seeded
1 fresh jalapeño, diced and unseeded
2 cups cooked chicken, chopped
1 cup fresh cilantro, chopped
1 tablespoon extra-virgin olive oil
Sour cream and/or cilantro for garnish

What you do:
1. Place the first 5 ingredients in a crock pot or pot on a stove and bring to a boil.
2. Turn down the heat and simmer for 10 minutes.
3. Add chicken and cook for a few minutes or until the chicken is warmed through.
4. Remove from heat and stir in oil.
5. Garnish and serve. Enjoy!


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