Black Bean and Tomato Soup
Tip: For the chicken breast, use leftover chicken or thawed frozen chicken. You can also poach your own: Simmer 12 ounces boneless chicken breast in 1 1/2 cups water in a large covered skillet for 12 to 14 minutes or until cooked through (170 degrees F).
Variation: To puree the soup, after Step 1, let soup cool slightly. Using an immersion blender or regular blender, puree soup until nearly smooth. Return to Dutch oven and continue with Step 2. Serve as above.
2 lean protein, 2 starch, 1/2 fat, 1/2 vegetable