SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP
Eight simple ingredients is all this hearty and delicious Tex-Mex soup calls for... and we love it! Prep it before you head to work and come home to this spicy soup is packed with chunks of chicken, potatoes and corn, and flavored with cumin. A quick 15 minutes gets all the ingredients ready and the slow cooker does the rest. The sweetness of the potatoes play against the mild heat of the chiles in the tomatoes. Dial up the heat with the hot variety of tomatoes with chiles. Add some chopped green onion at the end for a little burst of color and touch of fresh crunch. Serve with a simple green salad for a complete meal. Leftovers are great for a portable lunch. If corn is in season, use fresh in place of frozen.
Categories Dinner
Time 7h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
- Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.
Nutrition Facts : Calories 212 kcal
SOUTHWESTERN CHICKEN SOUP
Classic Tex‐Mex ingredients-including jalapeño, lime, corn, and avocado-give this soup bold flavour without a lot of fuss. Cutting the chicken breast into small bite‐size pieces cuts down on cooking time.
Categories Dinner,Lunch
Time 37m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1 tsp 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 216 kcal
SOUTHWESTERN CHICKEN SOUP
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.
Categories Dinner
Time 34m
Yield 4 servings
Number Of Ingredients 16
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
SOUTHWEST CHICKEN SOUP
Make and share this Southwest Chicken Soup recipe from Food.com.
Provided by chef 1026044
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil to medium in large soup pot.
- Brown meat, onion, garlic and spices.
- Add all canned ingredients and bring to low boil.
- Reduce heat and simmer 15 minutes.
- Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
- Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.
SOUTHWESTERN CHICKEN AND VEGETABLE SOUP
Fill your bowls with the best of the Southwest when you serve this rich and hearty soup. Ready in just under 40 minutes, preparation is easy and uses only one pot. Jalapeño brings the heat while lime juice adds a bright zingy finish. Cooling slices of avocado top each bowl beautifully and add a tender richness to each bite. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Take leftovers in a thermos for a hearty lunch. Serve with crunchy tortillas to keep with the Tex-Mex theme.
Time 37m
Yield 4 servings
Number Of Ingredients 16
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 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
- Serving size: 1 3/4 cups soup with 2 slices avocado
Nutrition Facts : Calories 111 kcal
WEIGHT WATCHERS SOUTHWESTERN CHICKEN SOUP
Warm, and filling chicken soup with all the flavors we love, I've written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving - EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points per serving" Something is wrong with the site and won't let this show up on my recipes so reprinting in hope it'll fix the issue
Provided by Bonnie G 2
Categories One Dish Meal
Time 6h10m
Yield 1 crockpot, 6 serving(s)
Number Of Ingredients 15
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.
- 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.
Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 121.5, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2
SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP
Take the chill out of a brisk autumn or winter day with this spiced -up chicken soup. It's a perfect antidote for colds as well as bored taste buds. The recipe comes from Weight Watchers, 5 points.
Provided by Barb G.
Categories Chicken Breast
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
- Stir in corn; cover and cook on high setting, about 30 minutes, serve.
SOUTHWESTERN CHICKEN
A simple spice rub that gives chicken a yummy flavor. I bet it would be good on pork too. 4 points per serving for Weight Watchers. This recipe is core.
Provided by Budgiegirl
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the garlic powder, chili powder, salt and paprika.
- Rub over both sides of chicken breasts.
- In a large skillet, coated with nonstick cooking spray, brown chicken on both sides; drizzle with lime juice.
- Cover and cook for 5-7 minutes or until juices run clear.
Nutrition Facts : Calories 203.2, Fat 10.7, SaturatedFat 3, Cholesterol 72.6, Sodium 369.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 24
WW SOUTHWESTERN CHICKEN SOUP
Warm, and filling chicken soup with all the flavors we love, I've written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving - EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points perserving
Provided by Bonnie G 2
Categories One Dish Meal
Time 6h10m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 16
Steps:
- 1. 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.
Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 315.3, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2
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