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Southwestern Chicken-Vegetable Soup PDF Print E-mail

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SW_soupE
Adapted from Weight Watchers 50th Anniversary Cookbook

An easy to make – very flavorful soup. Rich chicken soup, flavored with tomatoes and chiles and topped with strips of crisp tortillas, is a Mexican classic that first became popular north of the border in the 1980s. Our speedy version is loaded with vegetables and flavored with chili powder, cumin, and plenty of fresh cilantro.

Ingredients

3 cups reduced-sodium chicken broth
2 cups frozen mixed vegetables (broccoli, cauliflower, carrots, corn, and red bell pepper)
1 (14.-ounce) can diced tomatoes
2 teaspoons chili powder
2 teaspoons ground cumin
1 cup chopped skinless cooked chicken breast
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
12 baked tortilla chips, crumbled

Directions

Combine the broth, vegetables, tomatoes, chili powder, and cumin in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the vegetables are tender, 10 minutes.

Stir in the chicken and cook until heated through, 2 minutes. Stir in the cilantro and lime juice. Top each serving with 3 of the tortilla chips.

Notes

Serves 4

Per serving (11⁄4 cups soup with 3 tortilla chips): 142 Cal, 3 g Total Fat, 1 g Sat Fat, 29 mg Chol, 719 mg Sod, 15 g Carb, 4 g Fib, 16 g Prot, 79 mg Calc.
PointsPlus value: 4.

Recipe: Kosher, soup, meat

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