SALSA CHICKEN SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 6 oz. Chicken Breast, cubed
  • 1 can (14 1/2 oz) Chicken Broth
  • 13/4 cup Water
  • 1 can (14 1/2 oz) Diced Tomatoes
  • 1 cup Rice, cooked
  • 2 tsp. Chili Powder
  • 1 cup Frozen Corn
  • 1 cup Salsa
  • Shredded Monterey Jack or Pepper Jack cheese, optional

Directions

  • In a large saucepan, combine chicken, broth, water, canned tomatoes and chili powder. Bring to a boil, reduce heat; cover and simmer for 5 minutes. Add corn and rice. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
  • 8 – 1 cup Servings = 11/2 Points per Cup

Notes

Categories: Weight Watchers 

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