WEIGHT WATCHERS CROCK POT TEX-MEX CHICKEN SOUP

INGREDIENTS

1 tbsp cooking oil
1 lb skinless, boneless chicken breasts,
cut in 1 inch pieces

1 3/4 cups chicken broth
1 cup picante sauce
3 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can Navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup chopped onions

DIRECTIONS

1. Heat oil in a 10 inch skillet over medium high heat.
Add chicken and cook until well browned, stirring often.

2. Stir into a 3 1/2 quart crock pot, chicken, broth, picante sauce, garlic, cumin, beans, corn and onion.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours
or until the chicken is cooked through.

Yield: 6 (1 1/2 Cup) Servings

Weight Watchers Points Plus+ = 5 pts per 1/1/2 cup serving

Nutrition Information

Calories 234
Fat 5 g
Cholesterol 46 mg
Carbs 25 g
Fiber 8 g
Protein 23 g