Weight Watchers Southwestern Chicken Soup Recipes

SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP

Steps:

• Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
• Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

SOUTHWESTERN CHICKEN SOUP

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
• Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
• Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
• Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• Serving size: 1¾ cups soup with 2 slices avocado

SOUTHWEST CHICKEN SOUP

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

SOUTHWESTERN CHICKEN AND VEGETABLE SOUP

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
• Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
• Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
• Ladle soup evenly into 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• Serving size: 1 3/4 cups soup with 2 slices avocado

WEIGHT WATCHERS SOUTHWESTERN CHICKEN SOUP

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
• 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
• 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
• 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• 5. Serving size: 1¾ cups soup with 2 slices avocado.
• Notes.
• Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP

Steps:

• Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
• Stir in corn; cover and cook on high setting, about 30 minutes, serve.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.