Soups, Stews and Chowders - Santa Fe Chicken Soup
08-23-2006, 09:12 PM
I got a recipe from my old leader around 5 years ago. It called for black beans, corn,tomatoes, other things and southwestern frozen chicken. I can not find the recipe anywhere and wonder if any of you might remember the recipe for the soup...it was sooooo good. Thanks,:cheer: :cheer:
Does this work? Doesn't have the frozen chicken, but you could probably substitute it for the uncooked.
1/2 pound uncooked boneless, skinless chicken breast cut into 1/2 inch cubes
1/4 cup diced onions
2 garlic cloves, minced
15 1/4 oz canned yellow corn, drained
15 oz canned black beans, drained and rinsed
14 1/2 oz canned chicken broth
10 oz Diced Tomatoes with Green Chilies
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Over medium heat, cook chicken, diced onion and minced garlic in non-stick skillet until chicken is lightly browned. In pot, combine chicken with remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes.
08-27-2006, 06:44 PM
JOW, I tried your recipe for this chicken soup, and it was awesome!!! My 17 year old who is extra finicky about what he eats loved it! Any idea how many points?
09-30-2006, 11:02 PM
This sounds great!! What would the points count be??
10-02-2006, 07:45 PM
According to Living Cookbook, at 8 servings, this is 2.3 points each.
01-19-2007, 10:06 AM
this is my recipe, it is really good!
Chicken Sante Fe Soup
3 boxes Smart Ones-Chicken Santa Fe
2-3 cups chopped onion (I use the frozen)
2-3 cups chopped green bell peppers (I use the frozen)
3-4 stalks of celery chopped
2 cans Ranch’s Black Beans
1 can yellow corn
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can fat free refried beans
1 can Cannelini (I can only find at Schnucks), or navy beans
3-4 shredded carrots or I use 1-2 cups of the match stick carrots
1 can fat free chicken stock
I also sometimes add 1-2 cups of shredded or diced small zucchinis squash
1-2 Tablespoons Chili powder (less or more to suit taste)
1-2 tsp Cumin (less or more to suit taste)
Salt to taste
In large soup pot, put all the vegetables and sauté until they are all very tender.
Open all the cans while the vegetables are cooking, then add all of the cans and spices and mix well and let come to a boil. If you thaw the Smart One entrée before you put in the soup, it is easier to stir, but it is not a pre-requisite. Let it cook for about 30 minutes and it is ready. Tastes even better the next day.
This is a great soup. It makes a big pot and I eat on it throughout the week as a meal and if I am just hungry.
04-13-2007, 01:04 PM
It occurred to me I should share my soup recipe.. Its soo good and quite filling!! I made it last night and was wonderfully surprised! I got it from a friend who is on his maintenance and has been for some while now.. its very Weight Watchers friendly! :carrot:
½ carton ff chicken broth
½ carton ff beef broth
2 cans petite diced tomatoes with Garlic
1 packet taco seasoning
1 small onion
2 boxes chopped frozen spinach
1 bag frozen veggies (I used one bag steamed in the bag birds eye cauliflower/broccoli mix and one bag steamed in the bag corn, I pre-steamed them and then I added it these veggies to the boiling broth)
Salt, pepper, garlic to taste. (I also used cayenne pepper.. it was fabulous.)
In a large soup pot put onion taco seasoning and broth. Simmer until onion soft. Add tomatoes, spinach, and veggies, bring to a boil and then reduce heat to simmer for 30 minutes. Season to taste. You can add extra veggies if you wish.
05-03-2008, 12:47 PM
This also sounds like a great recipe.....could you tell me the points for it??