Mexicali Chicken Soup with Lime

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 4 1/2 cups reduced-sodium chicken broth
• 2 plum tomatoes, seeded and chopped
• 1/2 medium ripe avocado, halved, pitted, peeled and diced
• 3 tbsp. fresh lime juice
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings (1 3/4 cups per serving)

1. Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.
2. Add the onions, garlic, carrots, and chile pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through, about 8 minutes.
3. Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through, about 1 minute.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Here is another take on chicken soup with the flavors of Mexico. Chicken soup can morphed into any flavors of whatever country your heart desires. Your sinuses will be cleared after consuming this soup. If you're a parent, serve this soup to your kids because it's flavorful and has five servings of vegetables in it. If you serve this soup with toasted whole-wheat tortilla wedges, the points value will increase by 1 point.