There are several Mexican soup recipes around and I've tweaked a few over the years to suit my taste and save on calories. As a bonus, I make this dish in my crockpot and readily have all the ingredients on hand.
3-4 boneless, skinless chicken breasts (I use whole breasts and shred after cooking)
2 cans drained beans (any variety) or make your own
1 14oz can of diced tomatos and juice
1 cup sliced peppers (green, yellow, red)
1/2 chopped onion
1 cup salsa
4-6 cups chicken broth (enough to cover all ingredients)
Seasonings: salt, pepper, garlic powder, cumin, chile powder, oregano (adjust to your taste). Cook on low for 8-10 hrs. Top with low-fat sour creme and cheddar cheese.
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