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Monday, November 14, 2011

Mexican Chicken Soup

Mexican Chicken Soup (7 points+ per serving)
Makes 8 servings

2 15-oz cans dices tomatoes
1 can Rotel tomatoes
1 15-oz can black beans, drained and rinsed
2 cups frozen corn or 1 15-oz can corn, drained and rinsed
1 14.5-oz can reduced sodium chicken broth
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1/4 teaspoon pepper
1 pound skinless, boneless chicken breast

Add tomatoes, beans, corn, broth, garlic, chili powder, cumin, and pepper in large saucepan.
Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan.
Heat to boiling, reduce heat and simmer, covered, for 20 minutes or until chicken is tender
Remove the chicken and place on a plate, use forks to shred the chicken. Return the shredded chicken to the soup.

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