South-of-the-Border Chicken Soup
Uncooked boneless skinless chicken breast(s)
½ pound(s), cut into thin strips
1 medium, chopped
3 medium clove(s), minced
Reduced-sodium chicken broth
Canned diced tomatoes
Frozen corn kernels
Fat free salsa
¼ cup(s), fresh, chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
12 chip(s), baked, crushed (about 1⁄2 cup)
- 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.
- 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.