Soup's On!

Since winter is (hopefully) drawing to a close, I thought I'd better make another soup before time runs out. This one is hearty, low-fat, and deelish. I got this recipe from my dear friend Rebecca, whose husband Lico is from Acapulco; this is one of his family's favorites. Try it - it'll be one of your favorites, too!

Caldo de Pollo
Rebecca Soto

1 large tomato, chopped
1 white onion, chopped
3 carrots, chopped
3 celery stalks, chopped
Salt, pepper, and oregano to taste
6 chicken breasts
2 zucchini, chopped
1 chayote, chopped (this is a green, pear-shaped squash)
3 small potatoes, peeled and chopped
1 can garbanzo beans, drained
Mexican chicken bullion to taste (in the Latin foods aisle)
Salsa bar (see below)

Saute tomato, onion, carrots, celery, salt, pepper, and oregano until onions are translucent, adding small amounts of water as necessary to prevent the vegetables from browning. Add the chicken to the pot and cover all with water; simmer over medium-low 15 minutes or until chicken is cooked through. Remove chicken from pot; add remaining vegetables and beans to the soup and bring to a boil, boiling until potatoes are soft. Meanwhile, shred chicken and return to pot. Add more water if necessary and bullion to taste. Serve with salsa bar of cilantro, limes, avocado, queso fresco, crema mexicana (or sour cream), and warmed tortillas.

Servings: 8
WW POINTS per serving (before salsa bar): 3