In my new quest to lose the last of the baby weight before summer, I have been scouring the internet for edible Weight Watchers friendly recipes. That can be a tricky combination when you have a vegetable adverse husband and child. ;)
One of my favorite sites for Weight Watchers recipes is Skinny Taste. Seriously, whether you're dieting or not you will love Gina's recipes for guiltless, real, family friendly food. I have tried several of her recipes and have yet to be disappointed.
This Chicken Enchilada Soup Recipe from Skinny Taste is on par with what I would expect to find in one of those surprisingly good hole-in-the-wall Mexican restaurants that I'm always apprehensive about entering, but end up leaving full and happy. I've adapted it to a stove top recipe. (Visit Gina's blog for more pics and crockpot instructions.)
The chipotle peppers are what give the soup its heat and smoky flavor. I used 2 small quarter sized peppers, finely chopped resulting in a fairly spicy soup, so I recommend going easy on these at first. You can always add more, but you can't take them out once they're in there. ;) Another option would be to substitute a can of enchilada sauce for the peppers and tomato soup. I haven't tried this, but I think it would work.
Next time I plan to shred a zucchini and carrot to add to the soup as well.
This soup is quick, only 7+ points and very filling!
Recipe
Adapted from Skinny Taste
2 tsp olive oil
1/2 c onion, chopped
3 cloves garlic, minced
4 c fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle pepper in adobo sauce, minced (I used 2 quarter sized peppers. Adjust to taste.)
1/4 c chopped cilantro plus more for garnishing
1 15 oz can black beans, rinsed and drained
1 14.5 oz can fire roasted tomatoes
1 14.5 oz can corn
1 tsp cumin (heaping)
1/2 tsp dried oregano
1 lb chicken breasts
Garnishes: green onions, cilantro, fat free sour cream and low fat cheese
Directions:
Heat oil in a sauce pan over medium-low heat. Add onions and garlic and saute 3-4 minutes or until softened. Add remaining ingredients (except garnishes) and bring to a simmer. Allow to simmer 20-30 minutes or so until chicken is done. Time will depend on the size and thickness of the chicken breasts. Remove chicken, shred it and return it to the pot. Simmer 10-15 or so additional minutes so that the chicken can absorb the flavor. Garnish individual servings with green onions, cilantro, sour cream and cheese as desired.
7 Points + per 1 1/2 cup serving
Printable Version
Linked to : Gooseberry Patch Recipe Round-Up
Oh, that looks really good! I won't tell you what I'm eating now reading your ww post (I need to lose weight too... what I'm eating won't help lol)
ReplyDeleteWOW looks delish! I love those "hole in wall Mexican places"....oh my oh my oh my ....I'm trying to go back to my heart's conviction and that is to be a vegan...I once was but due to a financial crunch....I became discouraged and said to myself why try....that devil will lie to us everytime will he not? I think I may very well try this recipe and see if I can adjust it to a vegan recipe...thanks!
ReplyDeleteThanks Kelly! We just woke up one day and decided that it was the day that we finally started WW. =)
ReplyDeleteRhonda- yes! I love those places. This would definitely be an easy recipe to convert to vegan. Vegetable broth would be great and I don't think you'd miss the chicken.