Chop up the following and puree in your blender:
- 1 pablano pepper (also labeled pasilla peppers), seeded
- 1 medium yellow onion
- 2 large tomatoes
- 4 cloves of garlic
Add a little chicken broth if it won't blend.
In a soup pot, thinly cover the bottom with olive oil. I used 2 TB. Heat over medium-high, until hot. Fry the puree for 3-4 minutes. This will give it extra flavor.
Add in:
- 8 cups of fat free chicken broth (I used one 49 oz can, and one 14.5 oz can)
- 4 Mission extra thin corn tortillas chopped into 1 inch pieces
- 1 can Rotel tomatoes with cilantro and lime
- 1/2 cup cilantro
- 2/3 can lite coconut milk
- 2 TB chicken taco seasoning
- 1 large carrot chopped
- 1 tsp salt
Simmer for 1 hour to let the flavors marry.
While your soup is simmering, boil you up 2 chicken breasts. Then shred it up, and sprinkle with 1 TB taco seasoning, and juice from 1 lime.
While all of that is heatin' up your house, make some guacamole. I use avocado, a little salsa from a jar, lime juice, salt and a little garlic salt. Shred some monterrey jack cheese, and get out your chips and pico de gallo. I just buy mine from sprouts rather than having to do more chopping.
Now, you are ready to eat!
In your favorite soup bowl, put 2 oz of chicken, a sprinkle of cheese, a dollop of guac and as much or little of pico as you want. I like a lot. All the stuff at the bottom is like finding a special prize at the bottom of your cereal box.
Then laddle over 1 cup of broth. Top with a few tortilla chips, and some extra cilantro if desired.
Yields approximately 11 cups.
Nutrition:
9 Weight Watchers points per serving with all toppings as described.
The broth alone is 2 points per cup.
317 calories per serving with all toppings as described.
The broth alone is 69 calories per cup.
Enjoy!








That soup looks sexy. Like some kind of Mexican curry (coconut milk? yes please). I think I'll get me some Cafe Rio for lunch today and save the cooking for one of my days off.
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