Smoky chicken and corn soup

If you’re watching your sodium intake, choose this easy homemade soup over canned. It has less than half the sodium with just as much flavor. 

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

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