South-of-the-Border Chicken Soup
- Total Time
- 0:42
- Prep
- 0:12
- Cook
- 0:30
- 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.
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canola oil1 tsp
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uncooked boneless skinless chicken breast(s)½ pound(s), cut into thin strips
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uncooked onion(s)1 medium, chopped
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garlic clove(s)3 clove(s), medium, minced
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ground cumin2 tsp
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reduced-sodium chicken broth4 cup(s)
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canned diced tomatoes14 ½ oz
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frozen corn kernels10 oz
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fat free salsa1 cup(s)
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cilantro¼ cup(s), fresh, chopped
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WeightWatchers Reduced Fat Mexican style blend shredded cheese¼ cup(s)
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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.