Chicken Enchilada Soup

Ingredients:
3 cans chicken broth
1 1/4 c. chopped celery
1/2 c. diced onion
1 can (8oz) enchilada sauce
1 can (15oz) pure pumpkin
10 oz. cooked and chopped (or shredded) chicken breast
1 c. frozen Mexi-corn (the one with peppers, black beans and onions)
Dash of hot sauce
Pickled jalapeno peppers to taste (optional)

In large pot, cook the onions and celery in the broth approx. 5 minutes until tender. Stir in the enchilada sauce and pumpkin, and once it comes to a boil, then add the remainder of ingredients.
Cook for an additional 3-5 minutes until well heated and serve.

1 cup of soup is 2 points plus.

NOTE: If you can't find the frozen mexi-corn then just buy a can (11oz) mexi-corn. It's works just the same. Also, I usually buy a roasted chicken from the store and then use the chicken from it.

Chicken Packets

1 can corn drained
1 can black beans drained
1.5 cups hot salsa

Mix that together in a bowl.

Cut 4 pieces of foil to put the chicken breasts on and spray with Pam.
Put chicken breasts on foil. Season with garlic powder, cayenne, onion powder, and lawry's. Divided the 'bean/corn/salsa' mixture over the 4 chicken breasts. Fold and close packets and put on a baking sheet. Bake at 450 for 18-20 mins. My oven takes longer then 20 minutes. I usually have to cook mine 15 more minutes.

Serving with Uncle Ben's 90 second spanish rice. You'll need to calc points for the rice. I think its 1/2c for 2 pts.

French Country Skillet Chicken

4 4oz. skinless/boneless chicken breasts
2 T. olive oil
½ cup white wine
½ cup water
Knorr Vegtable Soup Mix
1 t. tarragon (optional)
1 t. salt and pepper
½ cup fat free or light sour cream
1 medium yellow onion chopped (optional)
1 package of slice mushrooms (optional)

Heat oil in skillet on medium heat. Season chicken with salt and pepper, cook until light brown. Remove chicken from skillet and set aside, stir in vegetable soup mix, wine, water, and optional tarragon. Return chicken, cover and simmer on low for 15-20 minutes. Cook mushrooms and onions in a separate pan. Remove chicken from the sauce and whisk in sour cream, then add mushrooms and onions. Serve chicken with sauce on top
I usually serve this on top of brown rice and then with a side vegetable! Of course you will have to add points for the rice.

**If you would like to use this recipe, but you aren’t in the mood for chicken then just change the ½ cup white wine to a ½ cup red or sherry wine and the meat for pork tenderloin.

4 servings
5 points per serving

King Ranch Casserole

1 rotisserie chicken, peel chicken off and cut in chunks (or use 2 cans of chicken)
1 bag Fat Free cheddar cheese
1 can Healthy Request 98% Fat Free Cream of Chicken
1 can Healthy Request 98% Fat Free Cream of Mushroom
1 can Rotel
1 tsp chili powder
1 bag corn tortillas (usually only use 12—18 tortillas)

In a bowl mix the Cream of Chicken, Cream of Mushroom, Rotel, chili powder and chicken pieces. Then in a 9x13 pan, spray with PAM, put a bottom layer of corn tortillas (tear them up and it’ll fit better), then a layer of the mixture, then cheese, then do one more layer of everything. Top with more corn tortillas and some cheese sprinkled on top. Bake for 40 minutes at 350 degrees.

Serves 6, 5 points per serving

Chicken with Cream Cheese Sauce

3 chicken breasts, cut into strips or chunks
Salt and Pepper
1 tablespoon olive oil
3 cloves garlic, minced
red pepper flakes (optional)
1/4 cup white wine
114 oz can of chicken broth
4 oz light cream cheese
2 tablespoons flour

Instructions

Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium heat, add the chicken to the pan. Brown chicken on both sides. Add the red pepper flakes and garlic to the pan and stir until fragrant, about 1 minute. Add white wine to deglaze the pan, scraping up all of the brown bits on the bottom. Add 1 1/2 cups of chicken broth. Bring to a boil and simmer 10-15 minutes, or until the chicken is cooked through and chicken broth has reduced. Remove chicken and set aside, keep warm. Mix flour with remaining broth and add to pan; mix. Add cream cheese, mix until thick and bubbly. Return chicken to the pan and coat with sauce.


Special Notes
I like to serve this over pasta so make sure to add points for that! :)

4 servings/ 7 points per serving