Smoky chicken and corn soup

If you’re watching your sodium intake, choose this homemade soup over canned. It has less than half the amount of sodium with just as much flavor — a wise choice that’s easy to make, too!

Ingredients

4 cups low-sodium vegetable broth
1/2 cup chopped onion
3 cups diced chicken breast (about 1 pound)
1 15-ounce can whole kernel corn, undrained
1 tablespoon smoked paprika

Directions

1. In a large pot, combine first 4 ingredients over high heat. Bring to a boil. Turn heat down to low-medium and simmer for 30 minutes.
2. Add paprika and simmer 5 minutes.
3. Serve warm.

Makes 4 servings

Carb choices per serving: 1