It’s been a while since we’ve had a new Friday recipe. Here’s a yummy, hearty soup from Barb!
Ingredients:
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8-ounces boneless, skinless chicken breast halves, cut into bite-size pieces
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1-3/4 cups water
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1 (14.5-ounce) can reduced-sodium chicken broth
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1-1/2 teaspoons chili powder
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1-1/2 cups loose-pack frozen whole kernel corn
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1 cup chunky garden -style salsa
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1/2 cup shredded Monterey Jack cheese with jalapeño peppers
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3 cups tortilla chips (optional)
1. Combine chicken, water, broth and chili powder in large saucepan.
2. Bring to a boil.
3. Reduce heat to low. Cover; cook for 8 minutes.
4. Add corn. Uncover; cook for 5 minutes or until chicken is no longer pink.
5. Stir in salsa; heat through.
6. Sprinkle cheese over each serving.
7. Serve with tortilla chips.
Makes 4 servings.
Nutrition facts per serving: 319 calories, 9g total fat (3g saturated fat), 42 mg cholesterol, 989 mg sodium, 32 g carbohydrate, 3g fiber, 20g protein
WW Points — 7 per serving
— Barbara
Print | posted on Friday, October 24, 2008 9:31 AM