Mexican Chicken-Vegetable Soup - WW = 7 Points Plus

By KeyIngredient

Ingredients

• 1 T canola oil
• 1 med. Sweet onion, chopped
• 3/4 lb ground chicken
• 1 1/2 tsp ground cumin
• 1 (32 oz) low sodium chicken broth
• 1 (10 oz) can diced tomatoes and green chilies (Rotel)
• 1 (3/4 lb) sweet potato, peeled and cubed into 1/2 inch cubes
• 1 large parsnip, peeled and sliced
• 2 T chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. Heat oil over med. Heat. Add onion and cook stirring frequently, until softened, about 2 min. Add chicken and cumin; cook, breaking up chicken with wooden spoon, until browned.
2. Stir in broth, can of tomatoes, sweet potato, and parsnip – bring to boil. Reduce heat and simmer until sweet potato is fork tender. Serve sprinkled with cilantro