South-of-the-Border Chicken Soup
- Total Time
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.
canola oil1 tsp
uncooked boneless skinless chicken breast(s)½ pound(s), cut into thin strips
uncooked onion(s)1 medium, chopped
garlic clove(s)3 clove(s), medium, minced
ground cumin2 tsp
reduced-sodium chicken broth4 cup(s)
canned diced tomatoes14 ½ oz
frozen corn kernels10 oz
fat free salsa1 cup(s)
cilantro¼ cup(s), fresh, chopped
WeightWatchers Reduced Fat Mexican style blend shredded cheese¼ cup(s)
tortilla chips12 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.