Summertime Loaded Chicken Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Each Red & Green Pepper, Seeded and Chopped Small
  • Red Onion, Chopped Small
  • 1 Jalapeno Pepper, Seeded and Minced
  • 2 Cloves of Garlic, Minced
  • 1 Can (15 oz) of White Kidney Beans, Drained
  • 3 Cups of Shredded Cooked Chicken Cutlets
  • 4 Cups of Chicken Broth
  • 1.5 Cups of Frozen Corn, Thawed
  • 3 Tablespoons of Fresh Lime Juice
  • 1 Teaspoon of Dried Cilantro
  • Bunch Scallions, Green Part Chopped
  • 1 Cup of Kraft Fat Free Shredded Cheddar Cheese, Divided
  • Vegetable Cooking Spray
  • Salt/Pepper to Taste
  1. In a large saucepan that has been sprayed with Vegetable Cooking Spray, saute peppers, garlic and onion until onion is translucent - about 5-7 minutes.
  2. Add salt and pepper to taste to the vegetables.
  3. Add chicken broth and drained chili beans to pot.
  4. Bring to a simmer and cook about 5 minutes or until broth starts to thicken from the beans.
  5. Add the cooked chicken, corn, cilantro and lime juice to bean mixture.
  6. Cook for about 10 more minutes over medium heat, but not boiling.
  7. Season with additional salt/pepper to taste.
  8. Divide among 4 bowls and top with ¼ cup of Fat Free Shredded Cheese in each bowl and some of the scallions as well.
  9. This serves 4 hearty sized bowls at 0 SmartPoints per serving on the Blue & Purple Plans. Enjoy!
Recipe by Dee Dee Does at