Weight Watchers Easiest Tortilla Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Weight Watchers Ultimate Flex & Core Cookbook. To save time chopping, you can use 1 cup each of frozen onions and frozen chopped green bell peppers instead of the fresh onion and bell pepper, but I like the fresh. This recipe will serve 4 at 4 points per serving. Each serving is 1 1/2 cups soup and 2 tortilla chips. Ingredients:
1 teaspoon canola oil |
1 onion, chopped |
1 green bell pepper, seeded and chopped |
2 garlic cloves, minced |
3 cups reduced-sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1 (10 ounce) package frozen corn kernels, thawed |
1 teaspoon chili seasoning mix |
1 1/2 cups cooked chicken breasts, chopped |
1/4 cup fresh cilantro or 1/4 cup fresh parsley, coarsely chopped |
8 large baked corn tortilla chips, coarsely broken up |
Directions:
1. Heat the oil in a large nonstick saucepan over medium-high heat.
2. Add the onion, bell pepper and garlic; cook, stirring frequently, until softened and lightly browned, about 5 minutes.
3. Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat.
4. Add the chicken and cilantro or parsley.
5. Reduce the heat and simmer until heated through, about 2 minutes.
6. Serve with tortilla chips.
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