Mexican Chicken Soup
1 lb chicken breast- cooked and cut up into bite size pieces
1/2 lb velveeta cheese
1/2 lb mexican velveeta cheese (if I can not find this in the store, I just up the regular velveeta up to 1 lb and add a jar of salsa to the mix)
1 can corn
1 can mixed vegetables
1 can vegetable soup (no noodles)
1 can cream of potato soup
1/2 cup rice (uncooked)
1 tsp garlic
Put all in a large pot and cook cook for an hour or until bubbly and thick....stirring occaisionally.
This makes a huge amount....if you break it into 12 servings I came up with 4 points. that seems quite low to me...but hey, that's what I got (that was using the lower fat velveeta...and i noticed no difference in the taste of the soup)
1/2 lb velveeta cheese
1/2 lb mexican velveeta cheese (if I can not find this in the store, I just up the regular velveeta up to 1 lb and add a jar of salsa to the mix)
1 can corn
1 can mixed vegetables
1 can vegetable soup (no noodles)
1 can cream of potato soup
1/2 cup rice (uncooked)
1 tsp garlic
Put all in a large pot and cook cook for an hour or until bubbly and thick....stirring occaisionally.
This makes a huge amount....if you break it into 12 servings I came up with 4 points. that seems quite low to me...but hey, that's what I got (that was using the lower fat velveeta...and i noticed no difference in the taste of the soup)