This is a simple soup to make, and it's full of flavor and fresh, healthy ingredients.

Be sure to use organic ingredients whenever possible, especially for the chicken and the tomatoes (giving it an extra punch of antioxidants). This soup is delicious for a Sunday afternoon or a busy night during the week.

Or, for a vegetarian variation, leave out the chicken.

What you need:

2 large or 3 medium chicken breasts

6 cups of water

1 large onion, minced

4 cloves garlic, minced

2 teaspoons salt

1 28 ounce can of diced tomatoes

1 15 ounce jar of enchilada sauce

2 15 ounce can of pinto beans

2 jalapeno peppers, diced

2 cups of corn

1/4 cup cilantro, chopped

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon thyme

2 bay leaves

Garnishes:

Lime wedge

Tortilla chips

Avocado, diced

Directions:

In a large soup pot, bring to the water, chicken breasts, onion, garlic and salt to a boil. Allow to cook on a low boil for 10 minutes, until chicken is cooked through. Fish the chicken out with a slotted spoon and set it aside to cool.

Add the rest of the soup ingredients (diced tomatoes through spices) and let it all simmer on low for an hour.

Once cool, shred the chicken into small bite-sized pieces and add it back into the pot.

Dish out your bowls of soup. Into each bowl squeeze one lime wedge, then garnish with chopped avocado and tortilla chips.

As an Emmy-winning television producer and news anchor, Sara returned to her roots and became creator and host of two TV series for the Discovery Networks with practical advice on living green: "Living Fresh" and "Get Fresh With Sara Snow." Sara is a featured blogger on www.treehugger.com and her first book, "Sara Snow's Fresh Living" will be released this month.