I love this stuff with a passion, even before I started WW, and my friends/family love it, too. It's super-easy, to boot.
2 medium boneless, skinless chicken breasts
1 15oz can pinto beans
1 15oz can diced tomatoes
4 cups chicken broth
1/2 cup salsa, picante, or a mixture of onions/peppers/tomatoes, etc.
I usually bake the chicken at 350 for 45 minutes, sprayed with cooking spray and wrapped in aluminum foil with a little margarine or butter spray and a sprinking of garlic powder, salt and pepper, but you could cook it anyway you'd like. However you do it, shred the chicken when cooked (or cut up to taste).
In the meantime, combine the chicken broth, tomatoes and beans in a medium to large pot. Bring to a rolling boil. Reduce heat.
Cook the salsa, picante or onion mixture in a skillet with cooking spray until the onions are transluscent. Add to liquid mixture.
Add chicken to pot and cook until desired. As long as it's hot, it's good, but I find it really gets to peak flavor after about 45 minutes of cooking on a low flame.
Top with a few crumbled baked tortilla chips, and toppings of your choice (low fat mexican blend cheese, sour cream, onions, salsa, guac, etc).
With an 1/8 of a cup of low fat mexican blend cheese and a dollop of fat free sour cream, one quarter of the recipe is about 4 points.
My Taco Soup = 4 cans peeled chopped tomatoes (partially drained) , 2 cans beans (I like pinquitos) drained , unless pinquitos , 2 cans corn (drained) , 1 pkg taco seasoning . If you like it kind of hot , substitute 1 can of Rotels tomatoes with chilis , for the regular . Cook it down a little . 2 cups = 3 points , or 1 1/2 points a cup .
1 Cup SW Bean Soup Mix (bulk item from the Health Food Store)
1 Can Corn
1 Can Chunky tomatoes with pepper & onion
1 Cup Imagine No-Chicken Broth
1 Cup Imagine Butternut Squash Broth
3 Cups water
1 cup Wild Rice
Simmer for 90 minutes. It made about 3 quarts, and I didn't spice it up. It was delicious! I figure one cup at 2 points.
6 Cups Fat Free Chicken Broth
1 Chopped Onion
2 Bags California Mix Vegetables (carrots, broccoli, cauliflower)
1 Can Ro-Tel Tomatoes (diced tomatoes with green chilies)
10 Oz. Light Velveeta Cheese
Bring chicken broth and onion to a boil in a large pot. Add vegetables and tomatoes and return to boil. Simmer slowly for 45 minutes. Remove from heat and stir in cheese until melted. Serve at once, or cool, then freeze individual servings. Makes 12 servings, approximately 1 point each.
This is a fantastic soup - everybody at our WW meeting has been raving about it - I would choose it for my last meal!
[This message has been edited by Mareed (edited 01-26-2001).]
[This message has been edited by Mareed (edited 01-26-2001).]
I made this soup once and it was fabulous! It was in a Weight Watchers magazine about 2 years ago maybe, and I can't find the magazine. I've also seen the recipe reprinted on this message board, and in the free WW newsletter they give out in NJ.
The ingredients I can remember were shredded chicken (you cook it in the pot and then shred it yourself with two forks), 2 cans of green chiles, beans, maybe some lime, and corn tortillas toasted in strips to throw on top.
If anyone has this recipe please email me or post it here! Again, I have made it, and I highly recommend it.
I just used the regular 15.5 or 16 oz cans.
I for all the ingredients I used 15.5oz or 16oz cans. NOT THE FAMILY SIZE! I would not have enough dishes to freeze that much soup.
1 can (18.6 oz) Campbell's Select Chicken Rice Soup (4 pts)
1 can (10 oz) diced tomatoes and green chilies (Rotel brand) (0 pts)
6 commercial no-oil tortilla chips (WOW chips come to 1 pt)
In a saucepan combine soup and the Rotel. Bring to a boil. Place tortilla chips in the bottom of two soup bowls, then pour the soup mixture over them. Serve immediately.
