Wednesday, June 22, 2011

Weight Watcher's Wednesday 6/22

This was a really good soup - although next time I think I'll use a can of RoTel instead of the Fire Roasted Tomatoes and fresh ears of corn instead of frozen so it will be a little less sweet. If you want a flavorful, filling soup then this is for you! I thought 7 pts seemed high for one bowl of soup, but after the 1.5 cup serving I was really full.
Mexican Style Chicken and Corn Soup - 7 PointsPlus

2 tsp olive oil
2 cups shredded, cooked chicken breast
3 cups chicken broth/stock
1 14.5 oz can fire roasted tomatoes
1 4 oz can green chiles
2 garlic cloves
1 tsp chili powder
1 10 oz bag frozen corn
1 onion, chopped
1 red bell pepper, chopped (i used green)
1/4 cup cilantro, chopped
1/2 avocado chopped
8 baked chips, broken into pieces

In a large pot, saute onion and bell pepper in oil until softened, about 7-8 minutes. Add garlic and saute a min or two more. Add chili powder, stock, tomatoes, chiles, corn and chicken. Bring to a simmer. Stir in cilantro and avocado. Pour into four bowls, 1 and a half cup servings each.

Serving Size: 1 1/2 cups and 2 baked chips

Calories: 295, Fat: 7g, Carbs: 33, Sugar: 9g, Fiber: 7g, Protein: 28g

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