Best Weight Watchers Southwestern Chicken Soup Recipes

Southwestern chicken soup image

Categories Dinner

Time 34m

Yield 4 servings

Number Of Ingredients 16

2 tsp Olive oil
1 pound(s) 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 variety, chopped
1 medium Jalapeño pepper(s) seeded and minced
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Chili powder
2 tsp Ground cumin
29 oz Reduced-sodium chicken broth 2 (14 1/2-oz can)
14.5 oz Canned diced tomatoes 1 can, drained
1 cup(s) Frozen corn kernels on cob or fresh
1 Tbsp Fresh lime juice
0.5 item(s), medium Avocado Hass variety, pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro lightly packed leaves

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 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
Serving size: 1¾ cups soup with 2 slices avocado

Nutrition Facts : Calories 217 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

Southwest Chicken Soup image

Provided by chef 1026044

Categories Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

Heat oil to medium in large soup pot.
Brown meat, onion, garlic and spices.
Add all canned ingredients and bring to low boil.
Reduce heat and simmer 15 minutes.
Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.