South-of-the-Border Chicken Soup
2
Points®
Total time: 42 min • Prep: 12 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This festive Mexican-inspired soup, spiced with salsa and cumin, comes together in less than 45 minutes full of color and flavor. Terrific for an easy weeknight dinner or tasty lunch, this soup is fresh and zesty. Turn up the heat by choosing a hotter salsa or keep it mild. Green salsa, also called salsa verde, can be used in place of the traditional variety making this soup very versatile. Add a crispy green salad to round out the meal and add some cool crunch with a light lime dressing.
Ingredients
Canola oil
1 tsp
Uncooked skinless boneless chicken breast
½ pound(s), cut into thin strips
Onion
1 medium, chopped
Garlic
3 clove(s), minced
Ground cumin
2 tsp
Reduced sodium chicken broth
4 cup(s)
Canned diced tomatoes
14½ oz
Frozen corn
10 oz
Salsa
1 cup(s)
Cilantro
¼ cup(s), fresh, chopped
Weight Watchers Reduced-fat Mexican style 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.