per serving: 414 calories; 39 grams protein; 16 grams total fat; 6 grams fiber; 5 grams saturated fat; 29 grams carbohydrates; 93 mgs cholesterol; 708 mgs sodium; 10 WW points plus

Quick

White Bean Chicken Corn Chowder

Ingredients

2 boneless, skinless chicken breasts cubed

2 tablespoons vegetable oil divided

1 white onion chopped

1 teaspoon garlic, minced

2 teaspoons ground cumin

1/2 teaspoon chili powder (more or less to taste)

1/2 teaspoon Cholula hot sauce

coarse salt and freshly ground pepper, to taste

1.5 cups chicken broth

1 cup frozen corn

1 15-ounce can white kidney beans rinsed and drained

1 4-ounce can diced green chiles

1/4 cup fresh cilantro chopped

1/2 cup sour cream

Instructions


[1]
Heat half of the oil in a medium skillet over medium heat. Cook the chicken for 6-7 minutes or until cooked through and browned.
[2]
Heat remaining oil in a large saucepan or soup pot over medium heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for 1 minute more.
[3]
Add chicken, cumin, chili powder, hot sauce, salt and pepper, and broth. Mix well, bring to boil, then reduce to a simmer.
[4]
Stir in the corn, beans and chilies and cook until heated through. Remove from heat, stir in cilantro and sour cream, serve and enjoy!

Lemon Rosemary French Bread

Ingredients

1 loaf French bread sliced into 1-inch thick slices

4 tablespoons butter melted

2 teaspoon zest of lemon

2 teaspoons dried rosemary

coarse salt and freshly ground pepper, to taste

Instructions

Preheat oven to 400 degrees.
[1]
Place bread loaf on large sheet of tin foil to catch extra seasonings. Spread butter onto both sides of each bread slice.
[2]
Sprinkle lemon peel, rosemary and salt and pepper evenly on both sides of each slice. Sprinkle any leftover seasonings on top of loaf.
[3]
Wrap foil loosely around bread and bake until heated through, about 5-8 minutes.