3 Cups of Shredded Cooked Chicken Breasts (Skinless)
32 Ounces of Chicken Broth
1.5 Cups of Frozen Corn, Thawed
1 Red Onion, Cubed Small
1 Each Red and Green Pepper, Cubed Small
¾ Cup of Picante Sauce
2 Teaspoons of Ground Cumin
1 Teaspoon of Cayenne Pepper
1 Teaspoon of Dried Cilantro
2 Tablespoons Each of Cornstarch & Water
1.5 Cups of Kraft Fat Free Cheddar Cheese
Salt/Pepper to Taste
Vegetable Cooking Spray
Instructions
In a large pot that has been sprayed with Vegetable Cooking Spray over high heat, saute onion and peppers until softened (about 3-5 minutes).
Add in cooked chicken, broth, picante sauce, corn, cumin, cayenne and dried cilantro. Reduce heat to medium and let simmer uncovered for about 20 minutes.
In a separate cup, combine cornstarch and water. Stir together until smooth.
Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
Stir in shredded cheese and stir before serving adding salt/pepper to taste.
This makes about 8 servings at 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it is 8 SmartPoints per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/week-3-roundup-printable-weight-watchers-freestyle-recipes/