Mexican Chicken Soup

Brooke the Cook in WI's Note:

Spicy chicken soup topped with cilantro - super easy to throw together! Don't omit that cilantro, it really 'makes' this soup! Tortilla chips make a nice side to this... or even crush a few and top soup before serving. WW points w/out optional ingredients = 4/serving

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 ounces boneless skinless chicken breasts
• 2 garlic cloves , minced
• 1 (28 ounce) can crushed tomatoes
• 3 cups fat-free chicken broth
• 4 ounces green chilies , drained
• 1 (15 ¼ ounce) can whole kernel corn , drained
• 1 teaspoon chili powder
• ¼ cup cilantro , minced
• 1 -2 lime , quartered
• 2 green onions , chopped (optional)
• 1 ounce lowfat mozzarella cheese , shredded (optional)

Directions:

1. Cut chicken into small bite size pieces.
2. Heat large saucepan over medium-high heat, spray with cooking spray (or add olive oil) and saute chicken and garlic until chicken browns.
3. Add crushed tomatoes, chicken broth, green chilies, corn and chili powder.
4. Simmer for 20-30 minutes to allow flavors to blend.
5. Meanwhile, mince cilantro and chop green onions.
6. Pour soup into bowls and top with cilantro, lime juice, green onions and cheese.

Reviews

[Kittencalskitchen]

Delicious! I added in an onion and crushed chili flakes with the garlic and i also added in 1 tablespoon of chili powder, sprinkled with green onions but omitted the cilantro and left out the mozza cheese, thanks for sharing Brooke!

[bmcnichol]

This was good and easy to make. I followed the recipe as written. I didn't add the optional onions but I did top with pizza blend cheese. We all enjoyed this. This also reheated well.

[lazyme]

Yummy soup! I made it as directed but used a Mexican 4-blend cheese instead of the mozzarella. I like things a little spicier, so added more chili powder, some cumin (as previously suggested), and a dash or 2 of crushed red pepper flakes. Thanks Brooke for a nice lunch. Made for 1-2-3 Tag.