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Mexican Style Chicken Corn Soup*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Weight Watchers New Complete Cookbook Page 123 (Points Value 7)

Ingredients:

2 Tsp

Olive Oil

Onion, Chopped

Red Bell Pepper, Diced

2 Clove

Garlic, Minced

3 Cups

Chicken Broth

14 1/2 oz

Fire-Roasted Diced Tomatoes

10 oz

Corn, Thawed

4 1/2 oz

Mild Green Chiles, Canned and Chopped

1 Tsp

Chili Powder

2 Cups

Chicken Breast, Cooked and Shredded

1/2

Avocado, Pitted, Peeled, and Cut into Pieces

1/4 Cup

Cilantro, Fresh, Coarsley Chopped

Baked Tortilla Chips, Coarsley Broken

Directions:

1. Heat oil in large saucepan over medium heat. Add onion, bell pepper, and garlic; Cook, stirring, until onion is softened and lightly browned, about 8 minutes.

2. Add broth, tomatoes with their juice, corn, chiles, and chili powder to saucepan; Bring to boil. Add Chicken; Reduce heat and simmer until heated through, about 2 minutes.

3. Remove saucepan from heat; stir in avocado and cilantro. Ladle soup evenly into 4 bowls; top evenly with tortilla chips.

Categories:

Poultry
Soups