BUTTERNUT SQUASH SOUP | RECIPES | WW USA
Steps:
- In a large stock pot, combine the broth, squash, onion and apple; cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low; gently simmer until the squash is very tender, about 10 minutes.
- Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper and nutmeg; serve.
- Serving size: about 3/4 cup
Nutrition Facts : Calories 22 kcal
CHICKEN TORTILLA SOUP | RECIPES | WW USA
This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or other simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large soup pot set over medium heat.
- Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
- Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
- Add broth, tomatoes, chicken, and lime juice; stir to combine.
- Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
- Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
- Serve soup garnished with cheese and tortilla chips.
- Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips
Nutrition Facts : Calories 84 kcal
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