Saturday, September 3, 2011

Santa Fe Ravioletti Soup-4 pts

Before I even begin to tell you how to make this soup, I want everyone to understand something:
This soup is the most wonderful weight watchers soup I have ever eaten.

I have a list a favorite soups: Edna Cambell's Potatoe Soup, Western Sizzlin Broccoli and Cheese soup, and now this Santa Fe Ravioletti Soup.

I did tweak a few ingredients because I had my own chicken in the freezer.

Prep: 3 minutes                Cook: 12 minutes


2 (14-ounce) cans fat-free, less sodium chicken broth
1 (7-oz) package three-cheese ravioletti (such as Buitoni)
1 (16-oz) container refrigerated fresh salsa
1 (15-oz) can no-salted-added black beans, rinsed and drained
1 (10-oz) package diced cooked chicken (such as Tyson)
1 t bottled minced garlic
1/4 c chopped fresh cilantro

  • I did not use the 10-oz package of cooked chicken. I used 3 frozen, skinless chicken breast strips and boiled them in 4 c of water with 3 chicken boulloin cubes for under an hour. I used the broth instead of the canned broth. Saved me some money and tasted wonderful.
1. Bring broth a a boil in a large saucepan over high heat. Add ravioletti, and cook 3 minutes. Stir in salsa and next 3 ingredients. Cook 5 minutes or until thoroughly heated, stirring occasionally; stir in cilantro.

2. Ladle soup into bowls; top with sour cream, if desired. I did not add sour cream. Really it doesn't need it and its just added points.
   YIELD: 6 servings (serving size: about 1 1/4 cups soup)

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