Southwestern Chicken Soup
2
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Classic Tex‐Mex ingredients—including jalapeño, lime, corn, and avocado—give this soup bold flavour without a lot of fuss. Cutting the chicken breast into small bite‐size pieces cuts down on cooking time.
Ingredients
Olive oil
2 tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Onion
1 medium, chopped
Bell pepper
1 item(s), medium, small, green variety, chopped
Jalapeño pepper
1 medium, seeded and minced
Garlic
2 clove(s), large, minced
Chili powder
1 tbsp(s)
Ground cumin
2 tsp(s)
Fat-free reduced sodium chicken broth
29 oz, 2 (14 1/2-oz can)
Canned diced tomatoes
14½ oz
Cooked frozen corn kernels on cob
1 cup(s), or fresh
Fresh lime juice
1 tbsp(s)
Avocado
½ medium, medium, pitted, peeled, and cut into 8 slices
Cilantro
¼ cup(s), leaves
Instructions
1
Heat 1 tsp oil in Dutch oven over medium‐high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2
Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
3
Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
4
Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
5
Serving size: 1¾ cups soup with 2 slices avocado
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