Mexican Chicken Soup
Serving Size : 4
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
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.
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. Just before serving,
stir lettuce and lime juice into soup; serve with lime wedges and hot pepper
sauce.
NOTES : Recipe from Weight Watchers Quick Meals (3.35 WW Points)
Jenn B aka Mom2Sam and Tiny
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