1/2 cup diced onion
1 tbsp brown sugar substitute
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 teaspoon minced garlic
1 (14-oz.) can fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 pound chicken breast tenders
2 (15-oz.) cans black beans, drained
1 (8-oz) can of corn, drained
1/2 teaspoon salt
-Sauté onion and next 4 ingredients in hot oil in a soup pot over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
-Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in the soup pot. Add black beans and corn, and cook 10 more minutes uncovered.
Adapted from Southern Living magazine. The recipe is credited to Anna Ginsburg and the date of publication was September 2008.
