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South-of-the-Border Chicken Soup

2
Total Time
42 min
Prep
12 min
Cook
30 min
Serves
4
Difficulty
Easy
This festive Mexican soup, spiced with salsa and cumin, cooks in less than 30 minutes! Kids and adults alike will love the crunchy tortilla and cheese toppings.

Ingredients

canola oil

1 tsp

uncooked boneless skinless chicken breast(s)

½ pound(s), cut into thin strips

uncooked onion(s)

1 medium, chopped

garlic clove(s)

3 medium clove(s), minced

ground cumin

2 tsp

reduced-sodium chicken broth

4 cup(s)

canned diced tomatoes

14½ oz

frozen corn kernels

10 oz

fat free salsa

1 cup(s)

cilantro

¼ cup(s), fresh, chopped

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s)

tortilla chips

12 chip(s), baked, crushed (about 1⁄2 cup)

Instructions

  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside.
  2. Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute. Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro. Serve the soup with the cheese and tortilla chips. Yields 2 1/2 cups per serving.

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