Southwestern Tex-Mex Chicken Noodle Soup

• 4 cups homemade or low-sodium chicken broth

• ½ cup chopped onion

• 1 tsp. minced garlic

• 2 cups cooked, cubed chicken

• 1 15-ounce can (about 1-1/2 cups) low-sodium corn kernels, rinsed

• 1 15-ounce can black beans, rinsed

• 1 15-ounce can diced tomatoes with chilies

• 4 cups cooked whole wheat noodles or chunky pasta

• 1 cup fresh cilantro, chopped

• 4 slices of lime for garnish

Put chicken broth into a large soup pot and add onion and garlic. Cook over medium-high heat for about 5 minutes, then add chicken. Add, corn, beans, and tomatoes. Heat to boiling, then turn off heat.

Put 1 cup of pasta and a quarter-cup of cilantro in each serving bowl. Pour soup over noodles. Garnish with slice of lime.

Each serving contains about 521 calories, 8 g fat (4 g saturated fat, no trans fat), 53 mg cholesterol, 683 mg sodium, 77 g carbohydrate, 9 g dietary fiber, 8 g sugars, and 38 g protein.