This yummy, lo-carb, high-taste soup is tasty and can be enjoyed with or without tortilla chips...tho you might want to call it Mexican Soup then. I pulled everything from my pantry and home-canned items. A wonderful use of those jars of veggies!

Ingredients:

Stockpot

2 C tomato sauce

2 C crushed or diced tomatoes

1 C salsa

2 C corn (canned or frozen)

1 tsp basil

1 tsp oregano

1/2 onion

2 tsp garlic

2 C chicken broth

2 C veggie broth

2 cans kidney or black beans

2-3 chicken breasts

1 packet of taco or fajita seasoning (or 1/4 C)

1/2 Lime

Fresh Cilantro

Chop onion & garlic, toss into skillet with chicken breasts and half of seasoning.

In large stockpot, combine all other ingredients except cilantro.

Add chicken when done.

If there is too much liquid, boil to desired 'soupiness'.

Prep Time: Maybe 10 minutes (all in home canning or cans).

Cooking Time: 40 - 60 min (you need to let all those lovely flavors blend!)

Serve in bowls. Top with a bit of cheese, dab of sour cream and a few olives.

Can serve with chips or bread. Nice whole grain bread is wonderful.

Chips are too addictive with this!

In a 1.5 C serving (what fits nicely in my big soup bowls), there is 1 (+-) carb. 15 grams of carbs, trace of fat in dairy..that's it! No lie. Yipee!