12ouncessalsa (I used red, but green would be good too)
2cans(about 15 ounces each) white beans, drained and rinsed
2cupschopped cooked lean chicken
1 to 2teaspoonschili powder, or to taste
1teaspooncumin, optional
Garnish with cilantro, cheese, corn chips, etc., if desired
Instructions
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, chili powder and cumin (if desired).
Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Alternatively, to make in a slow cooker, add all ingredient into your slow cooker and cook covered on low until hot, about 4 to 6 hours.
Use a masher or immersion blender to mash up some of the soup and make it a little thicker if desired.
Top each bowl with a sprinkling of green onions or cilantro, a dollop of sour cream, and or some low-fat baked tortilla chips (if desired).
Makes about 8 cups of soup.
Notes
Serving size: 1 cup of soup without garnishesWW Points: 0Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)3SmartPoints (Green plan)0SmartPoints (Blue plan)0SmartPoints (Purple plan)4PointsPlus (Old plan)You can make it on the stove top or let it simmer in the slow cooker, whatever works best for you. And this soup can be modified in lots of ways too: Use black beans instead of white. Or green salsa instead of red. Add a can of corn. Stir in some cilantro. For spicier soup, use hot salsa. Or keep it family-friendly with mild. The choice is yours. Feel free to have fun and experiment.To make this work with WW Simply Filling (enjoy without garnishes or with WW Power Food garnishes)