Fluffy Girl's Spicy Chicken and Vegetable Soup (Crock-Pot/Slow Cooker Recipe)
2 chicken breast, uncooked boneless skinless
1 14-oz. can vegetable broth
2 cups V8 100% Vegetable Juice
16 oz. uncooked baby carrots (Cook in a little water for a couple of minutes in the microwave to start them softening,)
1 large onion, chopped
1 16-oz. can crushed tomatoes
3 stalks celery, chopped
1 head green cabbage, shredded or chopped
10-12 medium fresh mushroom(s), sliced
12 oz. frozen cut green beans
2 jalapeno peppers, leave whole but poke holes in each with a fork or knife (2 peppers is spicy, so use 1 if preferred)
4 cloves garlic clove, minced (add more or less as desired)
2 tsp dried basil
2 tsp black pepper
1 Tbsp table salt
Place chicken breasts on bottom of crock-pot, and pour in vegetable broth.
Add in all other vegetables except the peppers, placing carrots in first and cabbage last.
Add seasonings and vegetable juice. Bury jalapenos in soup mixture.
Cook on high for 4-6 hours; stir after two hours.
Pull out chicken breasts and shred with a fork. Place shredded chicken back into soup and stir.
Remove peppers before serving. For those who prefer extra spice, chop cooked peppers to add as desired.
This recipe makes a full 5-quart crock-pot. For Weight Watchers followers, this is 2 points per cup. I top mine with reduced-fat shredded cheese. This is a great meal when you're running low on daily points and still need a hearty meal.
Fluffy Girl's Tortilla Soup - 2 pts./cup
1/2 to 1 onion, diced
1/4 cup chopped cilantro (or more if you like; it's 0 points)
1 can Rotel (tomatoes and green chiles)
1 small can of corn, drained
1 large can of chicken and rice soup (family-size can)
2 cups 1% milk
1 can 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
2 large cans of reduced fat chicken (in water, not oil)
Sautee onions and cilantro in the bottom of a 5-quart soup pot.
Mix in all other ingredients and bring to a boil.
The soup is just 2 points per cup! I serve mine with multi-grain tostito chips to crunch up in the soup and reduced fat cheese. You can also serve with toppings of your choice (tomatoes, avocado, black olives, sour cream, whatever!).
Kerri's Quick-n-Easy Southwest Turkey Chili - 2 pts./cup
- 1 lb. ground turkey (85%/15%)
- 1/2 can (1 lb. can) kidney beans, drained
- 2 cups chopped onions (I used pre-chopped, frozen bag)
- 1 cup chopped green bell pepper (Again, I used pre-chopped, frozen bag)
- 1 can diced tomatoes with green chiles (Choose heat level you prefer)
- 1 can (14 oz.) chicken broth
- 1 can (14 oz.) vegetable stock
- 1 can (4 oz.) diced green chiles
- 1 can (15.5 oz) corn, drained
- 1 Tbsp. minced garlic (I used dried)
- 3 Tbsp. chili powder
- Salt/black pepper
To Cook: I used mostly canned and/or frozen ingredients, so this one is fast and easy. This would also be great with lean ground beef or with shredded chicken breast. Make it your own!
Crumble ground turkey in bottom of crockpot. Pour in all ingredients over turkey and stir. If you prefer a thicker chili with less juices, only use the chicken broth and eliminate the can of vegetable broth. Add water to get to your desired level.
Add as much of the chili powder and other seasonings as desired. I used no salt added and low sodium canned goods for the most part, so the end result required more salt for flavor. Feel free to leave it that way or or add your own salt. It also took more chili powder than I thought it would to give it a real chili flavor. Feel free to add more or less once you've finished cooking, then let it cook a little longer.
Turn crockpot to high for 3 hours. I counted my servings by the cup, so 1 serving/points amount is equal to a cup.
This would have been even better with some chopped cilantro, but I used only ingredients that are almost always in my kitchen stock. That's what makes it "Quick-n-Easy!"
Top with low-fat shredded cheese, sour cream, guacamole, crumbled tortilla chips, and lots more to make it your own. Just be sure to count those points!