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,

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.

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?

This sounds great!! What would the points count be??

According to Living Cookbook, at 8 servings, this is 2.3 points each.

this is my recipe, it is really good!
Chicken Sante Fe Soup

Ingredients:
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.

This also sounds like a great recipe.....could you tell me the points for it??
thanks!