Southwest Chicken Soup
A lightened-up copycat recipe of Chili's creamy Southwest Chicken Soup.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, 100 g.
- 2 celery stalks small, chopped, 40 g.
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups can diced tomatoes drained and rinsed, 450 g.
- 1 cup Hominy white corn drained and rinsed, 160 g.
- 250 g. of shredded chicken
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic and cook until softened, about 5 minutes.
- Add the chili powder, cumin, and oregano and cook for 1 minute more.
- Add the chicken broth, tomatoes, corn, chicken, and cilantro. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Remove from heat and serve.
Notes
1 WW point per serving.
Nutrition
Serving: 427g | Calories: 122kcal | Carbohydrates: 11g | Protein: 11g | Fat: 3.6g | Saturated Fat: 0.4g | Cholesterol: 25mg | Sodium: 530mg | Potassium: 209mg | Fiber: 2.7g | Sugar: 3.7g | Calcium: 15mg | Iron: 0.6mg