South of the Border Chicken Soup

(Serves 4)
from Weight Watchers “Winner's Circle”

This is a really nice, light soup that we make all the time. Has that “south of the border” taste to it thanks to the cumin and salsa.


1 teaspoon canola oil
½ pound skinless boneless chicken breast cut into thin strips
1 onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups low-sodium chicken broth
1 - 14½ ounce can diced tomatoes
1 - 15 ounce can black beans, drained
1 - 10 ounce box frozen whole corn
1 cup prepared salsa (Green Mountain, mild or medium)
¼ cup fresh parsley (or cilantro)
¼ cup shredded cheddar cheese
12 baked tortilla chips (about ½ cup


1. Heat the oil in a large non-stick sauce pan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a place; set aside.

2. Add the onions and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook one minute. Add the broth, tomatoes, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the parsley. Serve the soup with the cheese and tortilla chips.