Chicken, Corn & Lime Soup

Chicken, Corn & Lime Soup

adapted from Bon Appetit March 2000 

This tasty soup is a nice additional to any southwestern themed meal. Crushed baked tortilla chips are a nice addition - just remember to add the points.

If you do not have leftover chicken, poach a chicken breast and shred. You can use the chicken poaching liquid in place of the stock listed in the recipe.

Serves 2-3                                            0 WW Blue points / serving

1/2 c. finely chopped onion

2 small garlic cloves, minced

Cooking spray

2 cups homemade chicken stock or canned broth

1/3 can (14.5 oz.) petit diced canned tomatoes with their juice

2/3 cup corn kernels, canned or frozen & thawed

1 1/2 tsp. minced jalapeno pepper

1/2 tsp ground cumin

2 cups cooked shredded chicken breast

Chopped fresh cilantro

Lime wedges

1. In a soup pot, coated with cooking spray, cook the onion and garlic until translucent, about 5 minutes.
2. Add the stock, tomatoes, corn, jalapeno, and cumin. Bring to a boil, reduce heat and simmer for about 8 minutes for the flavors to meld.
3. Add the chicken and simmer until the chicken is warmed through.
4. Serve with the cilantro and lime wedges on the side.

Enjoy!