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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.

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