Before you judge this recipe, let me tell you that words cannot describe the yummyness that comes out of this soup! I first started making it this past winter and it was a fabulous soup for the chilly nights we do get here in Florida. It also has ended up being a great summer soup too, but again, this is probably my love of anything with a Mexican flair to it lol.
Ingredients and recipe
1 medium bell pepper – diced small
1 medium red onion – diced small
8oz. cooked chicken breasts cut or shredded into small pieces
2 (10oz) cans of Ro-Tel Diced tomatoes and Green chilies
1 (4oz) can chopped green chilies
1 (15oz) can black beans, rinsed and drained
1 (14 1/2 oz) chicken broth
1 1/4 cup water
1/2 cup salsa
1 tsp each cumin, basil, oregano
1/2 tsp each cilantro, garlic powder, cayenne pepper, black pepper
1 oz Baked tortilla chips
1oz Fat free or Low fat Cheddar cheese
2 Tbsp Fat free sour cream
Add all ingredients listed above in a large pot and heat on medium-high, stirring occasionally, for about 15-20 min. Reduce heat to low (simmer) and allow to cook a minimum of 1 hour. The longer it cooks, the better the flavors blend.
To serve, crush 1-2 oz (to be precise it’s about 14 chips if your counting for your points)of baked Tostitos in the bottom of the bowl pour soup on top of chips and top with shredded cheese and sour cream if desired.
**I got the recipe from someone at work so I’m not sure if its a Weight Watchers official recipe or not but it is from one of their group meetings a few years back.