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Mexican-Style Chicken Corn Soup by Janissa Bennett serves: 4

Points: 7
1 Serving: 1 1/2 cups

Ingredients:

2 tsp

olive oil

onion, chopped

red bell pepper, diced

garlic cloves, minced

3 c

RS chicken broth

14 oz

can fire-roasted diced tomatoes

10 oz

package frozen corn, thawed

4 oz

can chopped mild green chilis, drained

1 tsp

chili powder

2 c

shredded cooked chicken breast

1/2

avocado, pitted, peeled, & cut into pieces

1/4 c

coarsely chopped fresh cilantro

tortilla chips

Directions:

1. Heat oil in large saucepan over medium heat. Add onion, bell pepper, and garlic. Cook stirring, until onion is softened and lightly browned, about 8 minutes.

2. Add broth, tomatoes with their juice, corn, chilis, and chili powder to saucepan, bring to boil. Add chicken, reduce heat and simmer until heated through, about 2 minutes.

3. Remove saucepan from heat, stir in avocado and cilantro.