Weight Watchers Southwestern Chicken Soup

1. 1

   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. 2

   2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeno 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. 3

   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. 4

   4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.

5. 5

   5. Serving size: 13/4 cups soup with 2 slices avocado.

6. 6

   Notes.

7. 7

   Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.