Ingredients:

• 1 small onion, finely chopped
• 1 cup carrot, chopped
• 1/2 cup celery, chopped
• 1 cup mushrooms, chopped
• 1 garlic clove, chopped
• 1/2 cup shelled edamame
• 1 15-oz can black beans
• 2 fresh tomatoes, diced
• 1 can stewed tomatoes
• 2 15-oz cans low-sodium, fat-free chicken broth
• 1 1/2 cups water
• 1/2 tsp pepper
• 1/2 tsp seafood seasoning
• 3 boneless, skinless chicken breasts

Instructions:

Slow cooker:

1. Place all ingredients except for chicken in a slow cooker, stirring to blend. Lay chicken on top and push down slightly to cover with soup. Cook for 5 hours on low heat.
2. Remove chicken from soup. Let chicken cool slightly, then shred. Stir back into the soup and continue to cook 1 hour.

Stove top:

1. Sauté onions, carrots, celery and garlic in 2 tbsp olive oil in a Dutch oven for 5 minutes. Add remaining ingredients except for chicken and simmer until veggies are tender.
2. Add cooked, diced chicken to soup and simmer until chicken is heated through.

Nutrients per serving (Makes 10 servings):

Calories: 160, Total Fats: 2 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 200 mg, Total Carbohydrates: 19 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 17 g, Iron: 2 mg