Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup
Makes 4 servings (1 ¼ cups soup; 3 tortilla chips)
POINTS® value per serving: 4
◊1 (14 ½ oz) can diced tomatoes with mild green chilis
◊1 (14 oz) can reduced-sodium chicken broth
◊2 cups thawed frozen mixed vegetables (broccoli, cauliflower, carrots, corn, and red pepper)
1 cup water
2 tsp ground cumin
◊1 cup chopped cooked chicken breast
3 Tbsp chopped fresh cilantro
1 Tbsp lime juice
12 baked tortilla chips, crumbled
Combine the tomatoes, broth, vegetables, water, and cumin in a large saucepan and bring to a boil. Reduce the heat, simmer, covered, until the vegetables are tender, 10 minutes.
Stir in the chicken and cook until heated through, 2 minutes. Stir in the cilantro and lime juice. Divide between each of 4 soup bowls. Top each serving with 3 of the tortilla chips and serve at once.
MINI MEATBALL MINESTRA
2.5 points per cup (2 meatballs per cup) makes 19 cups
1 tbsp olive oil
2 slices bacon
1 medium onion, chopped
3 cloves garlic, crushed
2 heads escarole, chopped
salt and freshly ground pepper
nutmeg to taste
1 15oz. can cannellini beans, drained
2 quarts chicken stock (I used 2 large cans of broth)
3 cups water
1 pound 90%lean ground beef
1 egg
1/4 c bread crumbs
splash of milk
1/4 c parmesan cheese, grated
1 tsp fennel seeds
1/2 tsp allspice
fresh parsley
1 c mini penne or ditalini

In soup pot heat olive oil over medium - high heat. Add bacon and cook until crisp, 2-3 minutes.
Add onion and 2 cloves of garlic and saute 4-5 minutes then add escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to a boil.

While stock comes to a boil, combine meat egg, bread crumbs, milk, cheese, 1 clove of crushed garlic, fennel, allspice, parsley, salt and pepper. Combile and roll into 38 mini meatballs(less than an inch). Add to soup and cook for 2 minutes. Add dry pasta and cook 6 more minutes or until pasta is al dente.

Creamy Cheesy Cauliflower Soup
4 servings at 3.5 points per serving

1 med. onion, chopped
1 tbsp. olive oil
2 1/2 cups chicken or vegetable broth
1/2 c fat free milk, soy milk or almond milk
4 oz. 50% reduced fat cheese
2-3 tbsp fresh dill or 2 tsp of dried dill
In large saucepan over medium heat combine onion and oil. Cook stirring until onion is tender. Add cauliflower and cook stirring for 2 minutes longer.
Add broth and milk, bring to a boil. reduce heat to maintain a gentle simmer. Cover pan and cook for 30 minutes until cauliflower is very tender.
In blender, purree soup in batches. Return mixture to the pan and place over med-low heat. Whisk in cheese and continue stirring just until melted. Whisk in dill and serve!

Taco Soup
1 cup= 3 points makes 18 1 cup servings
1 lb. lean ground beef or turkey
1 large onion, chopped
1 package of Hidden Valley Ranch dressing mix
1 pkg. of taco seasoning
1 15oz. can northern white beans
1 15oz. can kidney beans
1 15 oz can black beans
1 15 oz. can Hominy
1 10oz. can Rotel stewed tomatoes with chili
1 8 oz can tomato sauce 1 48oz can sodium free V-8 juice

Brown meat and onions. Drain. Mix Hidden Valley Ranch dreessing mix and taco seasoning into the meat. Then without draining, add all other ingredients. Simmer for 1 hour.