Welcome to My Life and My Journey

1-2 cups chopped lean ham

The original recipe came from the Weight Watchers site and called for everything (except corn) being cooked in a crockpot on low for at least 6 hours (corn added 30 minutes before serving).  I decided to do it stove top and save some time this weekend.  The soup is VERY good.  My DH even ate a bowl of it

2 Chicken breast (boneless, skinless, cut 1 inch cubes)
2 Potatoes (washed, cut into 1 inch cubes)
1 Large onion (yellow, white or spanish, finely chopped)
29  oz Diced tomatoes (canned, undrained, w/ chiles)
14.5 oz Chicken broth (fat free)
1 tsp Dried Oregano
1/2 - 1 tsp Ground cumin (I used almost a full tsp just to add more flavor)
1 1/2 c Frozen corn
Optional:  I added an extra can of chiles and about 2 tsp of hot sauce to kick it up a notch

Brown chicken in a large soup pan, add potaoes, onions, and spices.  I took the canned tomatoes and put them in the food processor for about 5-10 seconds.  I did not want large chunks of tomato in the soup.  Once the chicken was fully cooked I add the tomatoes and broth.  Cook for 30 minutes to an hour on medium heat.  Check to make sure you do not run out of juices.  I cooked for too long at too high of heat and had to add more broth.  About 10-15 minutes before serving add corn and let cook.

Serves 2-4 serving

• 1 sprays cooking spray
• 2 medium leek(s), chopped (white parts only)
• 8 medium tomato(es), ripe, beefsteak, cored and chopped (about 3 lbs)
• 1 tsp dried thyme
• 1 piece bay leaf
• 4 cup vegetable broth
• 12 oz fat-free evaporated milk
• 1/4 Tbsp basil, fresh, chopped
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, freshly ground, or to taste
• 1 Tbsp thyme, fresh (for garnish)

Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.

Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.

Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return puree to saucepan and set pan over low heat. Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve. 

From Weight Watchers website

2 Cans Black beans (drained) 

1lb Ground Beef (5-7% fat)
2 tsp canola oil
2 C chopped onion 
1 C chopped green bell pepper
5 cloves garlic, crushed

1 Jalepano (finely chopped) 
5 med, ripe tomatoes, peeled & chopped
1 tbsp dried oregano
2 tbsp chili powder (or more if you like)
1 tbsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 bay leaf
1/2 tsp salt
3 1/2 C water
1 (6-oz) can tomato paste
1 tbsp red wine vinegar

Place black beans in large saucepan and add enough water to cover beans by 3". Bring to boil over medium heat & boil 2 minutes. Cover, remove from heat, and let stand 1 to 2 hours. Drain.

Heat oil in large soup pot over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes. Add tomatoes & spices. Cook, stirring occasionally, 10 minutes. Add water, tomato paste, vinegar, and soaked beans. Bring mixture to boil. Reduce heat to medium-low, cover, and simmer 2 hours or until beans are tender. Stir occasionaly while cooking. Remove & discard bay leaf. 

 

EDIT:  I do not have point values only because I follow the Core Program of Weight Watchers.  For this item I think you would only have to count the points for the oil, chicken, corn, beans and tomato soup.  My estimate is that the whole batch of soup probably between 12-15pts.  When I made this it was several bowls of soup. ...maybe 3-5pts per bowl depending on how big the bowl is.  For those on Core there are no additional points added unless you add items to the recipe that are not Core

 

1 tsp. olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 oz.)
1 cup frozen whole-kernel corn
1 Tbl. Jalapeno pepper, chopped & seeded (I added more)
1 tsp. ground cumin
1 tsp. Worcestershire sauce
½ tsp. chili powder (I added more)
2 cans chicken broth
1 can diced tomatoes, undrained
1 can black beans, drained
1 can tomato soup, undiluted
½ cup fat free sour cream, optional

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, sauté 2 minutes. Stir in chicken and next 8 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips (if you want to spend the points) and sour cream to serve.