Mexican Chicken Soup

Ingredients

• 1 teaspoon corn oil
• 1 cup diced onions
• 1 cup diced red bell pepper
• 1 medium jalapeno pepper -- seeded and minced
• 2 garlic cloves -- minced
• 3 cups low sodium chicken broth
• 1 1/2 cups stewed tomatoes -- coarsely chopped
• 10 ounces boneless skinless chicken breasts -- thinly sliced into strips
• 1 bay leaf
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 cup iceberg lettuce -- shredded`
• 1 tablespoon fresh lime juice
• 1 lime -- cut into wedges
• Hot pepper sauce to taste

Directions

1. In medium saucepan, heat oil; add onions, red pepper, jalapeno pepper and garlic. Cook over medium-high heat, stirring frequently, 3-4 minutes, until very tender.

2. Add broth and tomatoes to vegetable mixture; bring to a boil. Add chicken, bay leaf, marjoram and thyme; cook, stirring occasionally, 5 minutes, until heated through and flavors are blended. Remove and discard bay leaf.

3. Just before serving, stir lettuce and lime juice into soup; serve with lime wedges and hot pepper sauce.

4. Source:

5. “Weight Watchers® Light and Tasty™ Deluxe©”

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7. r Serving (excluding unknown items): 189 Calories; 2g Fat (10.9% calories from fat); 27g Protein; 17g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat.

8. NOTES : Recipe from Weight Watchers Quick Meals

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