Best Weight Watchers Southwestern Chicken Soup Recipes

Southwestern slow cooker chicken and potato soup image

Categories Dinner

Time 7h15m

Yield 4 servings

Number Of Ingredients 8

0.75 pound(s) Uncooked boneless skinless chicken breast(s) cut into 1-inch cubes
2 medium Uncooked sweet potato(es) peeled, cut into 1-inch cubes
1 large Uncooked onion(s) chopped
29 oz Canned diced tomatoes salsa-style with chiles, undrained
14.5 oz Fat free chicken broth
1 tsp Dried oregano
0.5 tsp Ground cumin
1.5 cup(s) Frozen corn kernels not thawed

Steps:

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

Nutrition Facts : Calories 212 kcal

Southwestern chicken and vegetable soup image

Time 37m

Yield 4 servings

Number Of Ingredients 16

2 tsp Olive oil
3.666 cup(s) Reduced-sodium chicken broth 2 (14 1/2-ounce) cans
4 oz Uncooked boneless skinless chicken breast cut into 1/2-inch cubes
0.5 tsp Table salt
0.25 tsp Black pepper
1 medium Uncooked onion(s) chopped
1 item(s), small Uncooked bell pepper(s) green, chopped
1 medium Jalapeño pepper(s) seeded and chopped
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Chili powder
2 tsp Ground cumin
14.5 oz Canned diced tomatoes drained
1 cup(s) Frozen corn kernels or fresh kernels
1 Tbsp Fresh lime juice
0.5 item(s), medium Avocado pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro

Steps:

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
Ladle soup evenly into 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
Serving size: 1 3/4 cups soup with 2 slices avocado

Nutrition Facts : Calories 111 kcal

Weight Watchers Southwestern Chicken Soup image

Provided by Bonnie G 2

Time 6h10m

Yield 1 crockpot, 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 lb chicken breast, cut into 1/2-inch cubes
1/4 teaspoon pepper
1 medium onion, chopped
1 small bell pepper, chopped
1 jalapeno pepper, medium, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
29 ounces reduced-sodium chicken broth
14 1/2 ounces canned diced tomatoes, drained
1 cup frozen corn kernels
1 tablespoon fresh lime juice
1 avocado, medium, pitted, peeled, and cut into 8 slices
1/4 cup cilantro

Steps:

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
5. Serving size: 1¾ cups soup with 2 slices avocado.
Notes.
Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 121.5, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2

Southwestern Slow Cooker Chicken and Potato Soup image

Provided by Barb G.

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb uncooked boneless skinless chicken breast, cut into 1 inch cubes
3 small sweet potatoes or 2 medium sweet potatoes, peeled,cut into 1 inch cubes
1 large onion, chopped
1 (29 ounce) can sliced salsa-style tomatoes, undrained
14 1/2 ounces fat-free chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 cups frozen corn kernels, not thawed

Steps:

Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
Stir in corn; cover and cook on high setting, about 30 minutes, serve.