Mexican Chicken Soup - cooking recipe

Ingredients

3/4 lb. chicken breast, boned and cubed
6 c. fat-free chicken broth
1 c. sliced mushrooms
1/2 c. thinly sliced celery
1/2 c. diced tomatoes
1 c. chopped onion
1/4 diced red or green pepper
1 clove garlic, minced
1/2 tsp. dried and crushed oregano
1/2 tsp. chili powder
1/2 tsp. dried basil
1/2 tsp. dried tarragon
1/4 tsp. ground cumin
pinch of pepper
1/2 tsp. finely chopped cilantro
1 c. fresh or frozen whole kernel corn
1 tsp. lemon juice

Preparation

In soup pot, combine chicken, chicken broth and all vegetables and seasonings except corn and lemon juice.
Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Add corn, cover and cook about 2 minutes until heated through.
Stir in lemon juice and serve.
Two grams of fat per serving.