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Recipe: Weight Watchers Tortilla Chipotle Chicken Soup
Similar Categories: Weight, Watchers, Tortilla, Chipotle, Chicken, Soup
Weight Watchers Tortilla Chipotle Chicken Soup
Makes 4 (1 cup soup and 1/4 cup tortilla strips) servings
Cooking spray
12 oz. skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 (14 oz.) cans fat-free, less-sodium chicken broth
1 chipotle chile, mashed
2 tsp. chili powder
1 cup chopped seeded tomato
2 tbsp. fresh lime juice
1/4 tsp. ground cumin
1/2 tsp. salt
4 (6") corn tortillas
1/3 cup chopped fresh cilantro
Preheat oven to 425*.
Heat a Dutch oven coated with cooking spray over med.-highheat. Add chicken,
and saute 2 min. Remove chicken; keep warm.
Add onion to pan; cook 4 min., stirring frequently. Add garlic; saute 15
seconds. Add broth, chipotle chile, and chili powder. Bring to a boil;
cover, reduce heat, and simmer 20 min.
Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and
simmer 20 min.
While soupo simmers, cut tortillas into 1/4x2" strips. Place on a baking
sheet in a single layer, and coat lightly with cooking spray. Bake at 425*
for 8 to 10 min. or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla
chips.
Points: 4
Exchanges: 1 starch, 1 veg, 3 very lean meat
Per serving: cal 201 , prot 24.9 g , fat 2.3 g , sat fat 0.4 g , carb 20.9 g
, fib 3.1g , chol 49 mg , iron 1.6 mg , sod 983 mg , calc 77 mg
Makes 4 (1 cup soup and 1/4 cup tortilla strips) servings
Cooking spray
12 oz. skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 (14 oz.) cans fat-free, less-sodium chicken broth
1 chipotle chile, mashed
2 tsp. chili powder
1 cup chopped seeded tomato
2 tbsp. fresh lime juice
1/4 tsp. ground cumin
1/2 tsp. salt
4 (6") corn tortillas
1/3 cup chopped fresh cilantro
Preheat oven to 425*.
Heat a Dutch oven coated with cooking spray over med.-highheat. Add chicken,
and saute 2 min. Remove chicken; keep warm.
Add onion to pan; cook 4 min., stirring frequently. Add garlic; saute 15
seconds. Add broth, chipotle chile, and chili powder. Bring to a boil;
cover, reduce heat, and simmer 20 min.
Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and
simmer 20 min.
While soupo simmers, cut tortillas into 1/4x2" strips. Place on a baking
sheet in a single layer, and coat lightly with cooking spray. Bake at 425*
for 8 to 10 min. or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla
chips.
Points: 4
Exchanges: 1 starch, 1 veg, 3 very lean meat
Per serving: cal 201 , prot 24.9 g , fat 2.3 g , sat fat 0.4 g , carb 20.9 g
, fib 3.1g , chol 49 mg , iron 1.6 mg , sod 983 mg , calc 77 mg
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