WW Recipes

[Janiece Young]

Easiest Tortilla Chicken Soup

1 tsp canola oil (I used olive oil)
1 onion, chopped (I used 2 and no green pepper)
1 green pepper chopped
2 garlic cloves,minced
3 cups chicken broth (I just used the whole box)
1 can chopped green chilies (I rinsed and drained them)
1 can chopped tomatoes
1 (10 oz.) pkg frozen corn kernels, thawed
1 jar LaVictoria Medium Salsa
1 1/2 tsp chili powder
1 - 1 1/2 tsp cumin
(the recipe called for 1 tsp chili seasoning mix instead of the chili powder and the cumin but I didn't have any so I used the cumin and the chili powder.)
1 1/2 cups COOKED chicken breasts, chopped
Cilantro to garnish
8 large baked corn tortilla chips coarsely broken up

1. Heat the oil in a large nonstick saucepan over medium-high heat.
2. Add onion, bell pepper and garlic, cook stirring frequently, until softened, about 5 minutes
3. Add the broth, tomatoes, salsa, corn and seasonings ; bring to a boil over high heat.
4. Add the chicken.
5. Reduce the heat
6. Reduce the heat and simmer until heated through, about 2 minutes
7. Serve w/ chips and cilantro

makes four servings of about 1/2 cups each counts 4 points each, about 200 calories each.









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[Janiece Young]

WW Black Bean Soup

Ingredients

1/4 Cup Each chopped onion, green bell pepper and canned tomato
2 tsp. Olive Oil
1 Garlic Clove, minced
1 Cup Canned Chicken Broth
1 tsp. Flour
8 Oz. rinsed drained canned black beans
1/8 tsp each ground coriander, ground cumin and salt
dash pepper
2 Tbl. Lt. Sour Cream

This makes 2 servings, 1 1/4 cups each, 3 points each.
WW Black Bean Soup, Directions:
Heat the oil in a saucepan. Add the onion, green bell pepper and the garlic. Sweat the vegetables. Take the veggies out of the pan and set aside. Off the heat add the chick. broth and the flour. Whisk the flour into the broth. Heat broth & flour. Add the beans and heat. Take out half the beans and use and immersion blender to blend til smooth.
Add back the beans and veggie mixture, plus the tomato. Stir in coriander, cumin, salt & pepper. Divide into two bowls. Garnish 2/ Lt. sour cream. I like to add cilantro if I have it on hand.

[Janiece Young]

WW Broccoli-Cheese-Potato Soup
Ingredients
10 Oz pared all-purpose potatoes, cut into 1-inch cubes
1 C. chopped broccoli
3/4 C. Chopped Celery
1/2 c. Chopped Carrot
1/4 C. Chopped Onion
1 Cup canned chicken broth
dash black pepper
1 1/2 Cups 1 % milk
2 Tbl. Flour
5 oz Velveeta (I've used the low fat)
Each Serving (1 1/4 Cup, 232 Cal, 5 points)
WW Broccoli-Cheese-Potato Soup
Directions
1. In large saucepan combine potatoes, broccoli, celery, carrot, onion, broth. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender, about 20 min.
2. In a small bowl whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally until slightly thickened, about 5 min. Add Velveeta, cook, stir occasionaly until chees is melted, about three minutes. Makes four servings.

[LizBeth]

All these soups are sounding delicious, Janiece! I may have to try one or two in the next couple of weeks. Right now I'm working on eating seasonally (a.k.a. soups and stews in the winter and salads and/or raw veggies in the summer). I LOVE the stew my brother makes but can only eat it so many times in one week!

[Janiece Young]

LizBeth,
I always crave soup in the winter. We are having very cold weather here now so it really hits the spot. Let me know if you try one and if you like it.
Janiece

[LizBeth]

Avocado is a fruit. My brother thinks it's because it has its own seeds (which makes sense for a tomato, too). Not being a part of WW, if I find something healthy I'll post it but won't know the points value.

[Janiece Young]

We can help you with that, LizBeth.
Janiece