|
Mexican style soups (Taco,burrito, etc.)
* Exported from MasterCook *
Taco Soup - 2 Points Recipe By : W/W Meeting by Teresa B in W/W Forum Serving Size : 12 Preparation Time :0:00 Categories : Soups, Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound 93% fat-free ground beef 46 ounces V-8® vegetable juice, Spicy Hot 15 ounces Ranch Style Black Beans 15 1/2 ounces Green Giant Dark Red Kidney Beans 11 ounces Green Giant Niblet Corn 2 cups Hunt's Diced Tomatoes 1 package Taco Bell Taco Seasoning Mix 1. Brown beef and drain off fat. 2. Add remaining ingredient and simmer in a crockpot on low. Calories: 155.2 Fat Grams: 1.5 Fiber Grams: 4.7 W/W Points: 2 - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with diced onions, grated cheese, sour cream & chips NOTES : Original recipe used Garbanzo Beans in the place of the black beans but I don't like them so I substituted. |
* Exported from MasterCook *
Taco Soup (2) - 1 Point Recipe By : Unknown original poster modified by Kelly_S Serving Size : 14 Preparation Time :0:00 Categories : Soups, Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups recipe crumbles, Morningstar Farms 46 ounces V-8® vegetable juice, Spicy Hot 1 can black beans, S&W 1 can kidney beans, S&W 2 cans Mexican tomatoes, Rotel 1 can diced tomatoes w/green chilis, Libby's 1 can canned corn, Green Giant Niblets 1 package taco seasoning mix, Old El Paso 1. Combine all ingredients in crockpot or slow cooker. 2. Simmer on low for 8-10 hours. Calories: 122.9 Fat grams: 0.8 Fiber grams: 5.6 W/W Points: 1 IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE WOW TOSTITO CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES: Calories: 200.0 Fat grams: 2.6 Fiber grams: 6.1 W/W Points: 3 IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE TORTILLA CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES: Calories: 226.0 Fat grams: 5.8 Fiber grams: 6.5 W/W Points: 4 - - - - - - - - - - - - - - - - - - |
* Exported from MasterCook *
Taco Ranch Soup Recipe By : Betty in W/W Forum Serving Size : 8 Preparation Time :0:00 Categories : Soups, Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 1 package fat-free ranch salad dressing -- dry 2 beef bouillon cubes 2 cans diced tomato -- chili style 1/4 cup mushrooms, canned -- sliced 1 can corn Combine all ingredients and bring to a boil. Calories: 22.5 Fat Grams: 0.3 Fiber Grams: 0.7 W/W Points: 1/2 - - - - - - - - - - - - - - - - - - |
Mexican style soups
* Exported from MasterCook *
Salsa Chowder--3pts Recipe By : Simply Light Cooking Serving Size : 2 Preparation Time :0:00 Categories : Brenda B. Reg 6 May 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 1/2 cup red bell pepper -- chopped 2 teaspoons margerine 1 cup whole kernel corn, frozen 1 cup low-sodium chicken broth -- canned 1/2 cup salsa -- chunky-medium style in 1-quart microwavable casserole combine onion, pepper, and margarine; cover and microwave on high until onion is translucent, about 2 minutes. Add remaining ingredients and stir to combine; microwave on medium for 4 minutes, stirring every 2 minutes, until mixture is thoroughly heated. Nutritional per cookbook calories 157 fat 5 fiber 3 Reg 6 shared by Brenda B. Maine U.S.A. - - - - - - - - - - - - - - - - - - |
Ok, here is the tortilla soup recipe. I figured the points using the formula that Dan provided. I thought that it might qualify as a high-fiber soup, 1 pt. per cup, but the way I make it, it does not contain 7 g of fiber per cup. Still, at 1.75 points per cup, it is much lower than traditional tortilla soup. I serve it over Baked Lays tortilla chips, 1 pt for 20 bite-size chips, low fat grated cheese, 1/4 cup for 1 point, and with fat free sour cream, 1 pt for 2 Tbsp. I can have two LARGE bowls of soup with cheese, chips and sour cream for only 10 points. This is one of my favorite meals!!!
Tortilla Soup: 1 Tbsp olive oil (I use garlic flavored oil) 1 medium onion, chopped 2 - 3 Tbsp minced garlic 3 small zuchinni, chopped 3 medium sized potatoes, chopped 1 can pinto beans with juice (16 oz) 2 cans black beans w/juice (16 oz) 2 cans chopped tomatoes w/juice (16 oz) 1 can corn w/juice (16 oz) 3 tsp. chicken bullion 1 fresh jalapeno 1 bunch fresh cilantro Chop onion, zuchinni, potatoes and cook in large saucepan with olive oil and garlic. Cook until vegetables begin to soften slightly, 15 - 20 min. Add pinto beans, black beans, tomatoes, corn, chicken bullion and water to cover all. Cook on stovetop 4 to 5 hours or in crock pot all day on low. About 20 minutes before serving, dice the jalapeno, add the seeds if you want it spicier, use less pepper and no seeds if you don't like it spicy. Chop cilantro and add half to the soup at the same time. Reserve remaining cilantro. Cook for 15 - 20 more minutes. Serve over tortilla chips, and grated cheese in bowl. Sprinkle some fresh cilantro over the top, add a little sour cream and enjoy! 1 Cup Soup = 1.75 points This point total does not include chips, cheese or sour cream. This recipe made 16 cups of soup. I actually measured it out!!!!! |
Just to show others that Mastercook's database is ok:
* Exported from MasterCook * Tortilla Soup - 2 Points Recipe By : Lois in 3FC Forum Serving Size : 16 Preparation Time :0:00 Categories : Hot Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- chopped 3 tablespoons minced garlic 3 small zucchini -- chopped 3 medium potatoes -- chopped 16 ounces pinto beans, canned -- undrained 32 ounces black beans, canned -- undrained 32 ounces chopped tomatoes, canned -- undrained 16 ounces canned corn -- undrained 3 teaspoons chicken bouillon granules 1 fresh jalapeno 1 bunch fresh cilantro 1. Chop onion, zuchinni, potatoes and cook in large saucepan with olive oil and garlic. Cook until vegetables begin to soften slightly, 15 - 20 minutes. 2. Add pinto beans, black beans, tomatoes, corn, chicken bullion and water to cover all. Cook on stovetop 4 to 5 hours or in crock pot all day on low. 3. About 20 minutes before serving, dice the jalapeno, add the seeds if you want it spicier, use less pepper and no seeds if you don't like it spicy. 4. Chop cilantro and add half to the soup at the same time. Reserve remaining cilantro. Cook for 15 - 20 more minutes. 5. Sprinkle some fresh cilantro over the top. Calories: 171.3 Fat grams: 1.5 Fiber grams: 5.9 W/W Points: 2 - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over tortilla chips and grated cheese. NOTES : Original recipe indicated 1 Cup Soup = 1.75 points. This point total does not include chips, cheese or sour cream. This recipe made 16 cups of soup. I actually measured it out!!!!! I also used garlic flavored oil! Actually comes out to 2.371 points per an on line points finder! Kel [This message has been edited by Kelly_S (edited 10-25-1999).] |
Another Taco Soup
This is a very simple quick recipe. 2 cans chicken broth (15 oz ea) 1 can black beans (15 oz) 1 can Mexicorn (15 oz) 1 jar salsa (I use 16 oz Pace Picante) Heat until flavors blend, enjoy. I got this off the boards a long time ago so don't know who to credit. It is very good served over baked Tostitos. You can add cheese and fat free sour cream. Without the additions, I got 10 cups for 7 points, so I count it 1 point per cup. Good alternative to the vege soup!! |
TACO SOUP
1 can black beans, undrained 1 can kidney beans, undrained 1 can pinto beans, undrained 1 can white beans, undrained 1 small can chopped green chilies (optional) 1 can chopped tomatoes (16 oz) 1 pkg. Taco seasoning mix 1 pkg. Ranch Dressing mix 1/2-1 onion, chopped 3 garlic cloves, crushed In larger size pot, saute onion and garlic in Pam. Add beans, all undrained, tomatoes, taco seasoning, (I would start with 1/2 the package, and add to taste) and Ranch dressing mix. (I have actually not added the dressing before and it was good too....) Simmer for about 30 min to blend flavors. If you think it's too thick, add a little water. Good with a little FF sour cream on top, too 1 cup= 1 point (without the sour cream) |
* Exported from MasterCook *
Chicken Burrito Soup - 3 or 4 Points Recipe By :JoAnna M. Lund Serving Size : 4 Preparation Time :0:00 Categories : Mexican Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Healthy Request Chicken Broth -- (one 16 ounce can) 1 cup water 2 teaspoons taco seasoning -- (Cookbooklet calls for JO's taco seasoning) 1/4 teaspoon dried minced garlic 1 teaspoon dried parsley flakes 1 cup frozen whole kernel corn 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1/2 cup chopped onion 1 cup diced cooked chicken breast -- (5 ounces) 6 ounces red kidney beans -- rinsed and drained (one 8 oz can) 1 cup stewed tomatoes -- coarsely chopped and undrained, (one 8 ounce can) 1 1/2 ounces uncooked noodles -- (Scant 1 cup) 1. In a large saucepan, combine chicken broth, water, taco seasoning (or JO's Taco Seasoning), garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Serves 4 (1 1/2 cups). Freezes well. HINT: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute. 2. If you don't have leftovers, purchase a Chunk of cooked chicken breast from your local deli. HINT: 1. Substitute any reputable brand for JO's Taco Seasoning (from cookbooklet). 2. If you don't have leftovers, purchase a Chunk of cooked chicken breast from your local deli (from cookbooklet). Serving size (1 1/2 cups) According to the cookbook: Per serving: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg Calc, 5g Fib Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal. Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable Weight Watcher Points: 4 According to the cookbooklet: Per serving: 214 Cal, 2g Fat, 19g Pro, 30g Carb, 370mg Sod, 5g Fib Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal. Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable Weight Watcher Points: 3 Cuisine: "Mexican" Source: "Grandma Jo's Soup Kettle Cookbook, page 122 & Soups On! Cookbooklet, page 30" Copyright: "Healthy Exchanges, Inc., 1999; ISBN 0-399-52742-0124 & Healthy Exchanges, Inc. 1996" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 9/2/99. Shared by Pamela S. on 11/2/99 to the W. W. Forum. |
Given to me by my wonderful WW leader, Marie.
TACO SOUP 3 Cans - Fat Free chicken broth 1 Can - Stagg's Ranchero Chili(98% Fat-Free) 1 Can - S&W Black Beans, Drained 1 Can - Mexican Style Tomatoes, Crushed 2Tbls - Taco Seasoning 1/2 - Onion 1 each - Yellow Squash, Sliced 1 each - Zucchini, Sliced Saute veggies in a non-stick pan with cooking spray. When veggies are browned and onion translucent, add remaining ingredients. Heat thorougly. 2 Cups = 1/2 pt |
* Exported from MasterCook *
Taco Soup - 2 Points Recipe By : W/W Meeting by Teresa B in W/W Forum Serving Size : 12 Preparation Time :0:00 Categories : Soups, Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound 93% fat-free ground beef 46 ounces V-8® vegetable juice, Spicy Hot 15 ounces Ranch Style Black Beans 15 1/2 ounces Green Giant Dark Red Kidney Beans 11 ounces Green Giant Niblet Corn 2 cups Hunt's Diced Tomatoes 1 package Taco Bell Taco Seasoning Mix 1. Brown beef and drain off fat. 2. Add remaining ingredient and simmer in a crockpot on low. Calories: 155.2 Fat Grams: 1.5 Fiber Grams: 4.7 W/W Points: 2 - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with diced onions, grated cheese, sour cream & chips NOTES : Original recipe used Garbanzo Beans in the place of the black beans but I don't like them so I substituted. |
* Exported from MasterCook *
Taco Soup (2) - 1 Point Recipe By : Unknown original poster modified by Kelly_S Serving Size : 14 Preparation Time :0:00 Categories : Soups, Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups recipe crumbles, Morningstar Farms 46 ounces V-8® vegetable juice, Spicy Hot 1 can black beans, S&W 1 can kidney beans, S&W 2 cans Mexican tomatoes, Rotel 1 can diced tomatoes w/green chilis, Libby's 1 can canned corn, Green Giant Niblets 1 package taco seasoning mix, Old El Paso 1. Combine all ingredients in crockpot or slow cooker. 2. Simmer on low for 8-10 hours. Calories: 122.9 Fat grams: 0.8 Fiber grams: 5.6 10% Difference W/W Points: 1 Winning Points W/W Points: 2 IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE WOW TOSTITO CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES: Calories: 200.0 Fat grams: 2.6 Fiber grams: 6.1 10% Difference and Winning Points W/W Points: 3 IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE TORTILLA CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES: Calories: 226.0 Fat grams: 5.8 Fiber grams: 6.5 10% Difference and Winning Points W/W Points: 4 - - - - - - - - - - - - - - - - - - [This message has been edited by Kelly_S (edited 01-11-2001).] [This message has been edited by Kelly_S (edited 01-11-2001).] |
* Exported from MasterCook *
Taco Ranch Soup Recipe By : Betty in W/W Forum Serving Size : 8 Preparation Time :0:00 Categories : Soups, Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 1 package fat-free ranch salad dressing -- dry 2 beef bouillon cubes 2 cans diced tomato -- chili style 1/4 cup mushrooms, canned -- sliced 1 can corn Combine all ingredients and bring to a boil. Calories: 22.5 Fat Grams: 0.3 Fiber Grams: 0.7 W/W Points: 1/2 - - - - - - - - - - - - - - - - - - |
* Exported from MasterCook Mac *
Tortilla Soup with Chicken and Lime- 3,4,5, or 6 pts Recipe By : Home Owners Newsletter, Feb-99,modified Serving Size : 6 Preparation Time :0:40 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 onion -- chopped 3 cloves garlic -- minced 1 teaspoon cumin 2 cans chicken broth -- reduced sodium,14.5o 1 cup salsa 2 cups cooked chicken -- or turkey 2 tablespoons fresh lime juice 6 ounces baked tortilla chips -- optional 1 1/2 cups reduced fat cheddar cheese -- optional Cook onion in oil until softened, stirring occasionally. Add garlic and cumin; cook 2 min. Add broth; bring to boil. Add salsa; simmer uncovered 10 min. Stir chicken and lime juice into soup;Heat through. Ladle 1 cup soup into each bowl. Optional: Sprinkle 1/4 cup cheese over each bowl. Optional: Top with tortilla chips or serve chips with more salsa on the side. Per MasterCook Soup without cheese or chips. Cal 149, fat 5g, Fiber 1.3 grms WW points = 3 Soup with cheese, no chips Cal 198, fat 7grms, Fiber 1.3 grms, WW points = 4 Soup with chips, no cheese Cal 261, fat 6 grms, Fiber 3.4grms, WW points = 5 Soup with chips and cheese Cal 310, fat 8 grms, Fiber 3.4 grms, WW points= 6 Posted to the 3FC forum by Garden Girl- Karen on 01.28.00 - - - - - - - - - - - - - - - - - - NOTES : Very good and makes good leftovers-especially when you use a medium spicy salsa. The peppers have time to give the soup an extra spicy flavor. Excellent use for left over turkey from the holidays. _____ |
I got this recipe at my meeting. I froze half of it and got it right back out. It's really good.
Sante Fe Soup 3 cups chicken broth 2 cans diced tomatoes 1 can fat free refried beans 1 can black beans 1 can corn 3 Weight Watchers Smart Ones Fiesta Chicken dinners Combine all ingredients and cook 1 hour. Makes 20 cups at 1 point per cup. |
I'm tring this one. Thanks, with those low points it' definately worth a look see.
Terri |
Hi Rachel..I was just wondering..When you say add the Smart one chicken dinner, that means you acutally put in 3 whole frozen dinners????
harley |
2 questions:
1-- which Smart One chicken dinner. The whole thing? 2-- which brand of refried beans is fat-free? |
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. Enjoy! ------------------ ~ Sarah www.fluffybutt.com |
Hi Sarah,
My kind of recipe. Sounds great and it's super easy. I will surely try this one out. Diane |
Here's my version of Taco Soup:
* Exported from MasterCook * Taco Soup Serving Size : 5 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef ground, 96% lean, uncooked 2 cans tomatoes, sliced stewed, Bi-Lo 2 cans black beans, Ranch Style 1 can corn, whole kernel, golden sweet, Bi-Lo 1 package ranch dip mix, Hidden Valley, Fat free 1 package taco seasoning mix, Taco Bell Brown ground beef, rinse and blot. Add all ingredients to crockpot. Cook on low for 6-8 hours. Makes 5 servings 1 1/2 cups each, 5 points per serving. Per Serving: Calories: 367.1 Fat Grams: 4.3 Fiber Grams: 11.2 - - - - - - - - - - - - - - - - - - [This message has been edited by Tammy L (edited 09-25-2000).] [This message has been edited by Tammy L (edited 09-25-2000).] |
Here's my 5 can Taco Soup:
2 cans LF chicken broth 1 can Mexicorn 1 can Black Beans 1 jar Picanto Sauce (I like Pace Medium) Top with dallop LF sour cream and sprinkle of LF cheddar cheese. Serve with Baked Tostidos. Even kids like it! [This message has been edited by Parsp (edited 10-23-2000).] |
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. Try it - Yum! |
Chili Cheese Soup
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).] |
Great Soup!!! My 9year old even likes it. And if you have an extra point to share it would be good with Sour Cream on it.
Buffy |
Hi and thanks for this recipe. It does sound good. Can you please tell me what size can of tomatoes you used?
Thanks again. |
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. Thanks, Michelle |
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. Buff |
Try this easy recipe.
East Tortilla 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. Points: 2.5 per serving My husband thought this was great! Charlotte |
I found this one from about a year ago on this site, I hope it helps.
Tortilla Soup with Chicken and Lime- 3,4,5, or 6 pts Recipe By : Home Owners Newsletter, Feb-99,modified Serving Size : 6 Preparation Time :0:40 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 onion -- chopped 3 cloves garlic -- minced 1 teaspoon cumin 2 cans chicken broth -- reduced sodium,14.5o 1 cup salsa 2 cups cooked chicken -- or turkey 2 tablespoons fresh lime juice 6 ounces baked tortilla chips -- optional 1 1/2 cups reduced fat cheddar cheese -- optional Cook onion in oil until softened, stirring occasionally. Add garlic and cumin; cook 2 min. Add broth; bring to boil. Add salsa; simmer uncovered 10 min. Stir chicken and lime juice into soup;Heat through. Ladle 1 cup soup into each bowl. Optional: Sprinkle 1/4 cup cheese over each bowl. Optional: Top with tortilla chips or serve chips with more salsa on the side. Per MasterCook Soup without cheese or chips. Cal 149, fat 5g, Fiber 1.3 grms WW points = 3 Soup with cheese, no chips Cal 198, fat 7grms, Fiber 1.3 grms, WW points = 4 Soup with chips, no cheese Cal 261, fat 6 grms, Fiber 3.4grms, WW points = 5 Soup with chips and cheese Cal 310, fat 8 grms, Fiber 3.4 grms, WW points= 6 Posted to the 3FC forum by Garden Girl- Karen on 01.28.00 - - - - - - - - - - - - - - - - - - NOTES : Very good and makes good leftovers-especially when you use a medium spicy salsa. The peppers have time to give the soup an extra spicy flavor. Excellent use for left over turkey from the holidays. _____ Cindy |
I tried this soup today. I ate two cups and thought it was good and satisfying.
However, I didn't get 20 cups out of the recipe - I got 15. Which came to 1.33 points per cup instead of 1 point per cup (based on the recipe's numbers of 1 cup = 1 point). Not sure what I did differently???? Anyway, it was a good one! Thanks for sending it. Diane |
Howdy all,
This sounds good, but a mite expensive. I wonder if you are supposed to use the liquid in all the cans? That might be part of the difference in recipe size. |
I made it last night. Thanks for the recipe. DH loved it! Yes, buying the 3 dinners seemed expensive for the little bit of rice and chicken that adds, but not having to cook the rice or chop the chicken was great, and the spices from the dinners gave it just the right kick!
I dumped everything in the pot frozen, but be careful and keep it on low because the tomotoes could make it scorch any higher (scorching is my speacialty!) I'm considering doing in the crock pot next time, but not sure if the rice would eventually get mushy. Any ideas? I agree that it didn't make 20 cups. I even measured my soup ladle to make sure how much it held... just over 1/2 cup, so I'm counting 1 pt per 1/2 cup, but 2 cups is plenty since it's so thick, making a great 4 pt meal. I'm having it for lunch today! |
This soups sounds like a natural for a crock pot, put the dinners in frozen.
Liza |
Mareed,
Just wanted to let you know I made your soup... glorified. I had bought all the ingredients and tried to make it from memory. Evidently, I had some other things on hand intended for another recipe which ended up in your soup too. What I ended up with was a glorified version. Now I need to figure out the points I ended up with. I added a bag of meatless crumbles and a large can of pinto beans. Next time I'll drained everything to make it thicker, but otherwise it was great. Thanks for the recipe! Paige |
This may have already been posted before, but I just got this last night at my WW meeting and it is really good, so I thought I would share:
Taco Soup 1 lb Ground Turkey or Lean Ground Beef 1 large onion, chopped 1 pkg Hidden Valley Ranch Dressing Mix 1 pkd Taco Seasoning 1 can Pinto Beans 1 can chile HOt Bean 1 can Whole Kernel Corn, drained 1 can Rotel Tomatoes - Mexican Flavor 1 can Stewed Tomatoes - plain Brown Meat and Onions. Drain. Mix Hidden Valley and Taco Seasoning into meat. Add other ingredients. Simmer 1 hour. 1 serving = 1 cup = 2 pts. These are very delicious with Baked Tostitoes and I also thought it would be very good on top of a baked potato. |
Sounds yummy. I love soups! about how much is in a serving? you mentioned it made 12 servings for 1 pt each...
Cheron |
Cheron,
My "glorified version" easily made 12 1.5 to 2 cup servings if not more. I know because first of all it wouldn't fit in my crockpot so I had to transfer it to a larger pot. When finished, I divided it into 3 large butter tubs, 2 to share with friends in need and and 1 for my family. I previously measured my soup ladel and found it is just under 1 cup, and I'm almost positive I put 8 ladels in each tub. Although not exactly scientific, I hope this helps. Paige |
Pulling up recipe
|
| All times are GMT -4. The time now is 04:52 AM. |
Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.