Mondays have been a focus on Weight Watchers,
but you can have low calorie meals and still stay within your points.
This recipe was sent to me by Raylene Matheny.
It is super good and contains all the Mexican spice one can ask for.
I loved it!
And I used what I had on hand.
It was a very satisfying lunch.
This soup only takes 30 minutes to prepare.
A little tip that Raylene gave was, cook chicken breast ahead and freeze.
Very handy to have to throw into soups and casseroles.
I will give you Raylene's recipe along with the ingredients I used.
2 c. of cooked chicken breast (I used smoked turkey)
1 can (14 oz.) chicken broth
1 can spicy V8 juice (I used 12 oz. plain tomato juice)
1 can Green Giant Mexican veggies (I used 1 can Progresso (18.5 oz.) World Recipes Black Bean Jalapeno soup)
1 c. thick salsa (medium)
1 can chopped green chilies (I did not put this in due to the jalapeno soup)
1/4 c. chopped cilantro (optional)
In large saucepan put all ingredients except cilantro. Heat to boiling then reduce heat and simmer for 30 minutes, stirring occasionally.
Nutrition Facts Per Serving (1-1 1/2 c.):
40 from fat
total fat 4.5 g
saturated 1 g
cholesterol 40 mg
sodium 1280 mg
carbs 17 g
dietary fiber 2 g
sugars 7 g
protein 16 g
This recipe is linked to:
Feeding Big and more ~ In and Out of the Kitchen Link Up Party