Friday, May 15, 2009

Chicken Tortilla Soup

29 oz chicken broth
1 (14 oz) can stewed tomatoes
3 TB lemon juice
3 garlic cloves, pressed
2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp cayenne pepper (use more if you want the soup spicy)
1 lb chicken breasts, cooked and chopped
1 cup corn kernels
1 (15 oz) can black beans, drained and rinsed
2 TB half and half

-Tortilla Chips, sour cream, cheese, green onions-

Bring the chicken broth, stewed tomatoes (I cut the tomatoes into small pieces so my kids will eat them. Just make sure you don't throw the juice out, it needs to go into the soup as well), lemon juice, garlic, chili powder, cumin and cayenne pepper to a boil. Reduce heat and add the chicken, corn, black beans and half and half. Simmer 20 minutes. Serve with tortilla chips, cheese, sour cream and/or green onions.

For those counting WW points, this soup is 20 points for the entire pot. It makes 9 cups of soup. Each 1 cup serving is 2 points. Of course, adding cheese, chips and sour cream will alter the points based on how much you add.+

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