Weight Watchers Southwestern Chicken Soup

READY IN: 6hrs 10mins
SERVES: 6
YIELD: 1 crockpot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 2. 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.
  • 3. 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.
  • 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • 5. Serving size: 1¾ cups soup with 2 slices avocado.
  • Notes.
  • Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
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