Ingredients
1 medium onion, thinly sliced
3 or 4 cloves garlic
1 tbsp cooking oil
2 canned chipotle chile peppers in
adobo sauce, drained and chopped*
2 medium carrots, chopped
5 cups reduced sodium chicken broth or
turkey stock
2 cups coarsely chopped tomatoes
1/8 tsp salt
1 lb cooked turkey, cubed or shredded(about 3 cups)
2 small zucchini, chopped (2 cups)
2 tablespoons snipped fresh cilantro
1/3 cup crumbled queso fresco or feta cheese
1 avocado, halved, pitted, peeled and chopped
1 lime, cut into wedges
6 fresh cilantro sprigs
Directions
1. In a dry medium size skillet, combine onion slices and
unpeeled garlic cloves; cook and stir 3 to 5 minutes or until
edges are brown. Chop onion; peel and slice garlic cloves.
2. In a 4 quart Dutch oven, heat oil over medium high heat.
Add chopped onion, sliced garlic and chipotle peppers.
Cook and stir for 3 minutes. Add carrots.
Cook and stir 3 minutes more.
3. Add broth, tomatoes and salt. Bring to boiling; reduce heat.
Cover and simmer 10 minutes. Add turkey, zucchini and
snipped cilantro; cover and cook 5 minutes more.
4. Serve with queso fresco, avocado, lime wedges
and cilantro sprigs.
Old Method=Weight Watcher Points per Serving =4
Weight Watchers Points Plus=6
Makes 6 servings Serving size = 1 2/3 cups per serving
NUTRITIONAL INFORMATION
Servings: 6 (1-2/3 cup) servings
Calories229
Total Fat (g)8
Saturated Fat (g)2
Cholesterol (mg)65
Sodium (mg)609
Carbohydrate (g)12
Fiber (g)4
Protein (g)27
Diabetic Exchanges
Vegetables (d.e.)1.5
Very Lean Meat (d.e.)3.5
Fat (d.e.)1.5