CHICKEN ENCHILADA SOUP

CHICKEN ENCHILADA SOUP

5 Points 6 Servings

8 oz. chicken, cooked and chopped
1 t. garlic
½ c. diced onion
4 c. FF chicken broth
3 c. water, divided
1 can enchilada sauce
5 oz. Light Velveeta
1 t. salt
1 t. chili powder
1 c. cornmeal
1 can kidney beans (15 oz.), drained

Saute onions and garlic over medium heat for about 2 minutes or until onion begins to become translucent.i

Add chicken broth.

Combine cornmeal with 2 cups water in a medium bowl; whisk until well-blended. Add to pot with onions.

Add remaining water, enchilada sauce, beans and spices to pot and bring mixture to a boil.

Shred chicken into small, bite-sized pieces and add it to the pot.

Reduce heat and simmer 30-40 minutes or until thick.

Right before serving, add cheese. Mix until melted.

*** Soup can also be made in slow cooker.

Santa Fe Rice & Beans Soup

3 Santa Fe Style Rice & Beans frozen dinners
3 cans of chicken broth
1 can rotel
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained
1 can FF refried beans

Cook frozen dinners according to package. Add all ingredients to large pot. Cook until heated through. Soup will get thicker the longer it simmers. Cook until desired temp. and thickness.

Serves 12, 3 points per serving.

*I got this recipe at a WW meeting. Our leader made some for us to try and it was very tasty!