WW SOUTHWEST RECIPES

Name: Southwestern chicken soup
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 tsp Olive oil; 1 pound(s) Uncooked boneless skinless chicken breast cut into 1/2-inch cubes; 0.5 tsp Table salt; 0.25 tsp Black pepper; 1 medium Uncooked onion(s) chopped; 1 item(s), small Uncooked bell pepper(s) green variety, chopped; 1 medium Jalapeño pepper(s) seeded and minced; 2 medium clove(s) Garlic clove(s) minced; 1 Tbsp Chili powder; 2 tsp Ground cumin; 29 oz Reduced-sodium chicken broth 2 (14 1/2-oz can); 14.5 oz Canned diced tomatoes 1 can, drained; 1 cup(s) Frozen corn kernels on cob or fresh; 1 Tbsp Fresh lime juice; 0.5 item(s), medium Avocado Hass variety, pitted, peeled, and cut into 8 slices; 0.25 cup(s) Cilantro lightly packed leaves

SOUTHWESTERN CHICKEN SOUP | RECIPES | WW USA

Southwestern chicken soup | Recipes | WW USA image

Classic Tex-Mex ingredients—including jalapeño, lime, corn, and avocado—give this soup bold flavor without a lot of fuss. Cutting the chicken breast into small bite-size pieces cuts down on cooking time. Ready in just under 40 minutes, preparation is easy and uses only one pot. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Serve with crunchy tortillas to keep with the Tex-Mex theme. Leftovers make a wonderful lunch so prepare a double batch.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 34 minutes

Prep Time 12 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tsp Olive oil
1 pound(s) Uncooked boneless skinless chicken breast cut into 1/2-inch cubes
0.5 tsp Table salt
0.25 tsp Black pepper
1 medium Uncooked onion(s) chopped
1 item(s), small Uncooked bell pepper(s) green variety, chopped
1 medium Jalapeño pepper(s) seeded and minced
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Chili powder
2 tsp Ground cumin
29 oz Reduced-sodium chicken broth 2 (14 1/2-oz can)
14.5 oz Canned diced tomatoes 1 can, drained
1 cup(s) Frozen corn kernels on cob or fresh
1 Tbsp Fresh lime juice
0.5 item(s), medium Avocado Hass variety, pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro lightly packed leaves

Steps:

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.
Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño 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.
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.
Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
Serving size: 1¾ cups soup with 2 slices avocado

Nutrition Facts : Calories 217 kcal

SOUTHWESTERN CHICKEN AND BEAN SALAD | RECIPES | WW USA

Southwestern chicken and bean salad | Recipes | WW USA image

Bring this Tex-Mex treat to your dinner table in just 20 minutes. Full of summer's moth fantastic flavors, this crisp, crunchy salad features fresh sweet corn, green onions and bell peppers. Black beans anchor the dish adding heartiness while fresh lime juice and cilantro dress the salad with an herbaceous zing. The sour cream dollop is cooling bonus. Add some hot sauce to your table for the more daring eaters. Kids can enjoy the brightly colored vegetables. Serve this recipe as is, over greens or with whole wheat tortillas for wrap sandwiches. Make it peppery with some arugula or super crunchy with romaine lettuce. Increase the veggies with some fresh salsa stirred in.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

15 oz Canned black beans rinsed and drained
2 medium Corn kernels removed with a knife*
2 medium Uncooked scallion(s) chopped
0.5 medium Sweet red pepper(s) chopped
0.5 medium Green pepper(s) chopped
2 Tbsp Fresh lime juice
1 Tbsp Corn oil or other oil
8 oz Roasted skinless boneless chicken breast chopped
0.25 cup(s) Cilantro fresh, chopped
2 Tbsp Reduced sodium taco seasoning about 1/2 a 1.25 oz packet
0.25 cup(s) Reduced-fat sour cream

Steps:

Combine beans, corn, scallions and peppers in a large bowl; toss until well mixed.
Add lime juice and oil to bean mixture; toss to coat. Add chicken, cilantro and taco seasoning; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.

Nutrition Facts : Calories 152 kcal

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