Servings: 6
Weight Watcher Smart Points: 9
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Ready In: 60 Minutes
Ingredients
Instructions
- Tip: For faster shredding, cut chicken into large chunks and transfer to the bowl your mixer
- Using the paddle attachment, mix on low until the chicken is shredded
- In a large skillet or pot with a tight-fitting lid, arrange chicken in a single layer and cover with about 1 inch of water
- Sprinkle in a few pinches of salt
- Place on medium-high heat and bring to a boil
- Cover and reduce heat to medium-low
- Simmer for 10 to 15 minutes or until the internal temperature in the thickest part of the chicken reaches 165 degrees
- Transfer chicken to a large bowl or cutting board and shred with two forks
- Set aside
- (This can be done the day before and stored in the fridge.)In a large stock pot or dutch oven (at least 4-5 quarts), heat oil over medium heat
- Add the onions and garlic and cook until translucent, about 5 to 8 minutes.Meanwhile, add tomatoes, carrots, green pepper and jalapeno to a blender or food processor and mix until blended, but still chunky
- Process longer for a smoother soup or shorter for a chunkier soup.Once the onions are done, add all the spices to the pot and cook for one minute.Add the shredded chicken, tomato mixture and chicken broth, corn, beans and 1/2 cup cilantro to the pot
- Add an additional cup (or more) of water if you find the soup too thick for your tastes
- Decrease heat slightly and simmer, partly covered, until the corn is tender and the soup is thoroughly heated, at least 30 minutes or up to an hour
- Taste and add salt if necessary.When the soup is almost ready, preheat your broiler
- Place tortillas on a baking sheet (you may need to do two at a time) and put under your broiler for 1 to 2 minutes or until browned and crispy, then turn over and toast the other side
- Watch closely so you dont burn them
- Cool for about 5 minutes (they get crispier as they cool) and then break into strips.Ladle soup into a bowl and top with a handful of tortillas and a couple of tablespoons of cheese
- Sprinkle with the remaining cilantro
- Squeeze a wedge of lime over it just before serving.