2 cups cooked and diced chicken or turkey (If you’re using raw poultry, chop it well and throw it in with the onions.)

1 large onion, diced (about 2 cups)

4 celery stalks, diced (about 2 cups)

2 large bell pepper, diced (about 2 cups)

1 carrot, diced

1 T. dried Oregano

1 T. ground cumin

1 T. minced garlic

2 cans “Rotel” tomatoes (If you can’t find Rotel brand, use any brand of chopped tomatoes with green chilies. If you can’t find those, use 2 cans of chopped tomatoes and two 2.5 ounce cans of chopped green chilies and bump up the dried seasonings.)

1 can whole black beans

1 cup frozen corn

1-3 cups sliced frozen okra (Not traditional, I know, but okra adds calorie free fiber and bulk to the soup and acts as a thickening agent which adds richness to the broth.)

8 cups beef or chicken broth, or a mix. (I use Better Than Bouillon soup pastes rather than broth from a can or carton. It not only tastes better, it’s easier to control the intensity and, as a bonus, is cheaper and easier to carry!)

1/2 cups green onion, chopped

1/2 cup fresh cilantro, chopped

Fat-free sour cream, a bit of fresh avocado and a few skinny tortilla strips to add to bowl when serving.

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