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Monday, March 14, 2011

South of the Border Chicken Soup

I keep thinking I'm going to wake up one morning and it will magically be spring. That doesn't seem to be the case here. I keep falling asleep to a sheet of fresh snow on the ground. When will this be over? I decided I should take advantage of the chilly weather and put some soup in the crock pot. This soup warmed us up and hit the spot perfectly. It was absolutely delicious. After the Hubby's second bowl he told me he would be mad if I didn't make this recipe again. It was amazing. *Warning, this soup was really spicy. You could tone it down with plain canned diced tomatoes and a mild salsa.

South of the Border Chicken Soup

4 cups fat free chicken broth
3 cloves garlic- minced
2 tsp. cumin
1 cup canned chicken
1 can tomatoes (diced tomatoes + green chilies)
1 cup corn
1/2 cup salsa
1/4 cup low fat cheese
1 oz tortilla chips

Combine chicken broth, garlic and cumin. Stir together. Add chicken, tomatoes, corn and salsa. Let cook till boiling or cook in crockpot on high for 3-4 hours. Top individual servings with 1 Tbsp. cheese and approx 2 Tbsp. crushed chips.

2 1/2 cups = 6 points (points plus)


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