Chicken & Wild Rice Soup

 

This soup is absolutely delicious!  It does take some extra steps, but we really enjoy it!  I recently brought this to a party, and someone said it tasted better than Panera's.  I also make a vegetarian version for my daughter, and she loves it.  You can also make this wheat/gluten free by using *gluten free flour.

Ingredients

1 cup uncooked wild rice

2 Tbsp olive oil (I prefer extra light tasting)

1 small onion, chopped

2 medium carrots, chopped

3 celery ribs, chopped

1 1/2 tsp garlic, minced

2 lbs chicken breast, cut up into bite size pieces

4 cups chicken broth

1/2 tsp each dried thyme, oregano, sage, rosemary, and black pepper

2 tsp salt, divided

6 Tbsp butter

1/2 cup all-purpose flour*

1 1/2 cups milk

1/2 cup heavy cream

Directions

Cook wild rice.  The method I prefer is to use my instant pot.  I put 1 cup wild rice, 1 1/2 cups water, and 1 tsp salt into my instant pot.  I set it on high for 30 minutes and let it natural release for at least 10 minutes.  I do this first while I prepare the rest of my soup.

Cook onion, carrots, and celery in olive oil, stirring often, in a large pot for about 4-5 minutes or until onions are translucent.  Add garlic and cut up chicken and continue stirring and cooking until the chicken is mostly no longer pink.  Add chicken broth, spices, and 1 tsp salt, and bring to a low boil, stirring occasionally.  

In a different sauce pan, melt butter on medium heat.  Whisk in flour and stir.  Add milk and heavy cream.  Whisk often and cook until the milk is very thick.  Add mixture to the soup and whisk in. Add cooked rice into your soup as well and stir well.  Enjoy!

Vegetarian version: leave out the chicken and use veggie broth in place of chicken broth

Crockpot White Chicken Chili

 

This is a modification of my previous Savory White Chicken Chili, but this one has become our favorite version.  It has become a favorite, and I have brought it to different potlucks and had people comment about how much they like it.  My kids enjoy eating their chili with pasta.  Hope you enjoy!

Ingredients

1-2 pounds chicken breasts

1 medium onion

2 garlic cloves, minced

2 cans cannellini beans, drained

1 can corn, drained

4.5 oz can chopped green chiles 

1 Tbsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp sugar

1 1/2 cups chicken broth

3/4 cup sour cream 

Directions

Add all ingredients except sour cream to crockpot.  Cook on low for 8-10 hours or high for 4-6 hours.  Shred chicken and add sour cream before serving.  

Vegetarian version: my vegetarian daughter loves this chili!  It's one of her favorites!  Leave out the chicken and replace the chicken broth with veggie broth, and that's it!

Creamy Chicken Noodle Soup (gluten free)

 

I have made this creamy chicken noodle soup several times now, and it has been a big hit in my house.  You can totally make this with all-purpose flour and regular noodles if you do not need gluten free.  My daughter is a vegetarian, so I make a smaller version for her as well, and she loves it!  

Ingredients

2 pounds chicken breasts, cut into bite size pieces (leave out for vegetarian)

2 Tbsp olive oil

1 yellow or sweet onion, chopped

2-3 carrots, chopped

2 celery stalks, chopped

6 cloves garlic, minced (2 Tbsp)

1/3 cup gluten free flour

10 cups chicken broth (use vegetable broth for vegetarian)

3 Tbsp cornstarch

2 tsp each of dried parsley, basil, salt

1 tsp each of dried thyme, oregano, pepper

16oz gluten free pasta (my favorite is Tinkyada brand) (may want to add an additional 4-8oz of pasta if doing vegetarian, depending on how thick you want your soup)

3 cups half and half

1/2 cup heavy cream

1 cup grated Parmesan

Instructions

Cook onions, carrots, and celery in olive oil on medium heat until vegetables soften.  Add chicken and cook about 3 minutes.  Add garlic and flour and stir.  Add 9 cups of broth.  Whisk cornstarch with remaining 1 cup broth, and add to soup.  Add all the spices and bring to a boil.  Add pasta and cook according to time on the package.  Add half and half, cream, and parmesan (may need to whisk to get out any lumps of cheese.  Remove from heat and enjoy!

Ultimate Chicken Noodle Soup

 

I got this delicious chicken noodle soup recipe from my sister who got it off this website.  She modified it some and then I modified it a little more.  My family loves this recipe, and it's perfect on a cool day outside or when you're not feeling well or anytime!  It does make a large pot of soup, so if you don't have a large family, you might want to scale it down or eat it for leftovers.  Leftover chicken works fine in this recipe or dark meat is fine too.  You can also make this gluten free by using gluten free pasta.

Ingredients

2 lbs chicken breasts, cut up into bite size chunks

1 Tbsp extra light olive oil

4 celery ribs, diced

4 medium carrots, peeled and diced

1 large onion, diced

1 garlic clove, minced

10 cups chicken broth

1/2 tsp salt

1/2 tsp pepper

2 bay leaves

1/4 tsp dried thyme

1 tsp dried parsley

3-4 cups uncooked noodles, about 8-16oz (I like to use macaroni - use gluten free if you desire)

1 Tbsp lemon juice

Directions

Add oil to large stockpot and heat to medium.  Add onions, carrots, and celery to stockpot and saute until onions are translucent.  Add garlic clove, cut up chicken, chicken broth, salt, pepper, bay leaves, thyme, and parsley.  Bring to a boil and cook for 20 minutes with lid on.  Add pasta and cook about 10 minutes or according to pasta direction.  Turn off heat and add lemon juice.  Enjoy!

Crockpot Keto Taco Soup

If you look up Keto Taco Soup online, you will find this recipe in multiple places.  I tweeked this to make it my own.  You can do this in the Instant Pot or in the Crock Pot.  If you really don't like spicy, you can use 1 can of Rotel and 1 can of regular diced tomatoes.  You can also serve with pasta if you don't care about carbs.

Ingredients

2 pounds ground sausage

2 8oz packages of cream cheese

2 10oz cans diced tomatoes and green chilies (like Rotel)

2 Tbsp taco seasoning

4 cups beef broth

8oz bag fresh spinach

Directions

Brown ground sausage, drain and add to crockpot.  Add rest of ingredients to crockpot.  Cook on high for 2 hours or low for 4 hours.  

If you want to use your Instant Pot instead, cook on high pressure for 20 minutes and allow to release naturally. 

Serve with cheese and sour cream.

Crockpot White Chicken Chili (Keto)

Made this delicious white chicken chili.  My family complained I didn't make enough.  I put cheddar on mine.  It is beanless since it's Keto/low-carb.  You can always add white beans and eliminate the Xantham gum if you aren't concerned about carbs.  You could also use beans and leave out the chicken if you want it vegetarian.  My kids ate theirs with pasta.

Ingredients
1 large yellow onion, diced
3 multi-colored bell peppers, chopped
2 lbs chicken breasts, boneless skinless
4-5 garlic cloves, minced
7oz can green chilies
3 cups chicken broth
2 Tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp Xantham gum (optional)
10oz bag spinach, roughly chopped
1 1/2 cups sour cream

Directions
Throw all the ingredients in the crockpot except the sour cream.  Cook 4-5 hours on high or 7-8 on low.  Shred chicken and mix in sour cream. 

Broccoli Cheddar Soup (Keto)

I made this Broccoli Cheddar Soup tonight, and it was so delicious and comforting.  I made it in my Instant Pot, but I know you could make it on the stovetop or your crockpot.

Ingredients
1 small yellow onion, diced
36oz frozen broccoli florets (can use fresh if you prefer)
6 cups chicken broth
2 cups heavy whipping cream
2 tsp salt
8oz cream cheese
4 cups shredded cheddar cheese

Directions
Put onion, broccoli, chicken broth, and cream cheese into Instant Pot.  Put on high pressure for 15 minutes.  Quick release.  Turn Instant Pot onto saute for about 10 minutes.  Stir in heavy cream, salt, and cheddar, sprinkling a handful at a time and stirring it in good.  I used my whisk and then finished it off with the immersion blender but that's optional. 

Keto Chili

I made this yummy low carb/Keto chili in my Instant Pot.  You could also make this in your crockpot or on the stove top if you prefer.

Ingredients
2 lbs ground turkey
2 lbs ground sausage
1 yellow onion, diced
3 multi color peppers, cut up bite size pieces
2 cans Rotel
1 large can crushed tomatoes
4 cups beef broth
2 tsp garlic powder
1/8 cup cumin
1 Tbsp salt
1/4 cup chili powder
8oz bag fresh spinach, roughly chopped

Directions
Brown the ground turkey and sausage with the onion until no longer pink.  Drain and add to your Instant Pot or crockpot.  Add all your other ingredients and put your Instant Pot on high pressure for 30 minutes and allow to release naturally.  If you cook in the crockpot, set on high for 4 hours or low 8 hours.  Serve with cheese and sour cream if you like.

Chicken Tortellini Soup

This soup is so yummy!  I love tortellini anyway, and I had a craving for chicken noodle soup one night, so I made up this recipe using egg noodles but then the next time I used tortellini, and my family loved it.  It is also surprisingly low in calories and high in protein.  I have been making it once a week for about 3 weeks now and we aren't tired of it yet.  Hope you enjoy!

Ingredients

1 onion, diced

3 celery stalks, chopped

4 medium carrots, chopped

4 Tbsp butter

8 cups chicken broth

24oz raw chicken breasts, chopped

1/4 tsp pepper

2 tsp salt or to taste

1 tsp basil

1 tsp oregano

2 bay leaves

19oz bag frozen cheese tortellini

2 cups milk

1/4 cup cream

1/4 cup cornstarch

Directions

Melt butter over medium high heat.  Add onion, celery and carrots and saute for about 5 minutes.  Add chicken broth, chicken, pepper, salt, basil, oregano, and bay leaves.  Bring to a boil and then simmer on low for about 15 minutes.  Whisk together the milk, cream, and cornstarch in a bowl.  Add frozen tortellini and milk mixture to soup and stir.  Bring to a boil and then lower heat to medium and cook for about 10-15 minutes stirring occasionally.  Enjoy!

Nutrition: 1 cup = 170 calories, 6.1g fat, 15.2g carbs, .5g fiber, 13.2g protein

Variation:  Instead of tortellini, use 4 cups of medium size egg noodles instead.  Creamy chicken noodle soup.  Yummy!

If you want this gluten/wheat free, use 4 cups brown rice noodles.

New Chicken Tortilla Soup

This is my Chicken Tortilla Soup but with some revisions and it came out very yummy!  Some of my family ate it with cheese and I added some brown rice pasta to mine.  You could also eat it with some tortilla chips or more sour cream.  I used my mini food processor to chop up my onion, bell pepper, shallots, and cilantro.

Ingredients
1 cup onion finely chopped
1 bell pepper, finely chopped (I used yellow)
2 small shallots, finely chopped (or you could use green onions)
1 Tbsp minced garlic (or 2 cloves)
2-15oz cans petite diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained
7oz can green chilies
4 cups chicken broth
1/3 cup salsa
1/3 cup finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
1/2 tsp basil
salt to taste
2 lbs chicken breasts (leave out for vegetarian)
1/4 cup cornstarch
1/4 cup sour cream (I used light)

Directions
Crockpot directions
Put all ingredients except cornstarch and sour cream into crockpot.  Set crockpot on high 4-6 hours or low 8-10 hours (it's best if you can cook it longer on low).  During last hour, mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Take chicken out and shred with forks or stand mixer and then return to pot and continue cooking on high with lid off.

Stove top directions
Put all ingredients except cornstarch and sour cream into a very large pot or dutch oven.  Bring to a boil and then reduce to a low simmer for 1-2 hours, stirring occasionally.  Remove chicken breasts from pot and shred with forks or stand mixer and return to pot.  Mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Bring to a low boil, stirring constantly until it starts to thicken.  Remove from heat.

Goulash

My family loves this goulash.  I made it quite often and it's super easy and inexpensive to make.

Ingredients
2 lbs ground turkey or beef
2 cans corn, drained
30-32oz tomato sauce
32oz diced tomatoes
3 tsp garlic, minced
1 Tbsp onion powder
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp seasoned salt
1/2 Tbsp salt (or to taste)
3 Tbsp soy sauce
3 cups water
16oz rotini, penne, or medium size pasta (use brown rice noodles for gluten free)
Directions
Brown ground meat, drain, return to pan.  Add everything else except the pasta.  Bring to a boil, add pasta, and cook on low-medium until pasta is fully cooked (about 20 min). Serve with shredded cheese and sour cream if desired.

OR crockpot version:
Brown ground meat, drain, and add to crockpot.  Add everything else except the pasta. Turn on high 4-6 hours or low 8 hours.  Stir in pasta, turn crockpot on high, and cook last 20-30 minutes until pasta is tender.

Savory White Chicken Chili

I found this recipe on the Betty Crocker website. This one everyone loved, and I will definitely be making this again! I did serve it over pasta and top it with cheese (how I like my chili). I doubled the recipe because we were having my in-laws over for lunch, but I only used 1 large red bell pepper. I also couldn't find fresh cilantro, but I had some in a squeeze tube, so I used that instead but used less because I think it's more concentrated. Oh yes, it also calls to use greek yogurt instead of sour cream, but I like sour cream and had it on hand. It was not too spicy but if you really don't like hot, leave out the cayenne pepper.

Ingredients
2 Tbsp olive or canola oil
1 lb chicken breasts, chopped
1 medium onion, chopped (I used yellow)
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 - 1 red bell pepper
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp ground red pepper (cayenne)
2 cans cannellini beans, drained
1 (4.5oz) can chopped green chiles
1/4 cup fresh cilantro, chopped
3/4 cup (6oz) sour cream

Directions
In a large pot, heat oil over medium heat. Add chicken, garlic, and onion and cook until chicken is no longer pink. Stir in remaining ingredients except cilantro and sour cream. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in cilantro and sour cream.

Crockpot: Add all ingredients to your crockpot except cilantro and sour cream.  Stir and cook on high for 4-6 hours or low 8-10 hours.  Turn off crockpot and stir in sour cream and cilantro before serving.

Delicious Broccoli Cheese Soup

So I've been playing around with my Creamy Broccoli Cheese Soup, and I modified it a little bit to come up with this recipe, and it is absolutely delicious!  Best of all, it is only 1 Weight Watcher Point per cup and it doesn't taste like diet food.  My friend and her mom absolutely loved this soup and wanted the recipe.

Ingredients
6 cups chicken broth
2 lb frozen bags of broccoli florets or about 10 cups
cooking spray
1/2 yellow onion, diced
1 Tbsp garlic powder
1 1/2 tsp salt
8oz reduced fat velvetta cheese, cubed
1/4 cup cornstarch (leave out for low carb)
6 Tbsp light sour cream
1 cup water

Directions
Spray large stock pot with cooking spray.  Sautee onion on medium heat until tender.  Add chicken broth, broccoli, garlic powder, and salt to pot.  Bring a boil and then cook on medium, covered, 15-20 minutes. In a small bowl, combine cornstarch, 1 cup water, and sour cream until completely blended. Add corn starch and sour cream mix and cubed cheese to soup. Bring to a low boil and then reduce immediately to a simmer. Stir constantly until all cheese is melted and soup thickens.  Makes about 12-14 cups.

Weight Watcher Points: 1 point per cup or about 99 calories

Crockpot Southwest Chili

This is very similar to my Santa Fe Soup as well as some of my other recipes, but my friend Becky made this for us one night for dinner and I had to have the recipe.  It was delicious! 

Ingredients
2 lbs ground meat (I used turkey)
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
2 cans petite diced tomatoes
2 cans diced tomatoes w/ chillies
2 cans corn, undrained
2 packets dry ranch dressing
2 packets taco seasoning
1 can water (optional, I didn't add this)

Crumble up meat and add to crockpot and then add all ingredients to crockpot and stir well. Cook in crockpot on high heat 4-6 hours or low heat 8-10  hours.  Serve as is or top with sour cream and cheddar cheese.

Weight Watcher Points:  If you use ground turkey or lean ground beef, only 3 points per cup!

W's chili

I love Wendy's chili, so I decided to go online and see if I could find a copycat recipe.  Well, I found this one, but I had to modify it a little with what I had on hand.  I think it is now my favorite chili that I have made.  I wouldn't say it was terribly like Wendy's chili, but I did modify it, so you can go to the link above if you want, and I hope to next time try it closer to the original recipe to see if it's more like Wendy's.  Yum!  I used hot Italian sausage because that's what I had on hand, but it was a little too spicy for my kids, even with sour cream and cheese on top of theirs.  You can do this in the crockpot as well if you like, low 4-6 hours or high 8-10.  I called this W's chili since I wouldn't call it a Wendy's copycat since I changed it so much.

Ingredients
1 lb spicy Italian sausage (I used hot but would use mild next time for my kids or just use another pound of ground turkey or beef)
1 lb ground turkey or beef (I used turkey)
29oz tomato sauce
29oz light kidney beans, undrained
29oz pinto beans, undrained
1 medium onion, diced
1 can petite diced tomatoes
2 tsp cumin powder
3 Tbsp chili powder
1/2 tsp black powder
2 tsp salt

Directions
Brown meats, breaking apart, and drain off fat.  In a large pot combine all ingredients together.  Simmer over low heat 2-3 hours, stirring occassionally.

Crockpot: Brown meat, drain, add to crockpot.  Combine rest of ingredients.  Stir and cook on high for 4-6 hours or low 8-10 hours. 

Makeover: So I made this again and used all ground turkey and did add a 7oz can diced green chilies.  It was super yummy!

Serve over pasta, with sour cream, cheese, tortilla chips, or cornbread.

Condensed Cream of Mushroom Soup

This turned out really good!  I was super pleased with the results.  I want to try to see if I can use this to make a better cream of chicken substitute somehow.  I found the recipe online, but I used a small can of mushrooms instead of fresh.  They recommend 3/4 cup fresh mushrooms for half this recipe, but I think that's way too much, but if you like mushrooms, it might be fine for you.  The recipe also recommended using 8oz of condensed milk, but they come in 12oz cans, so instead of having part of a leftover can of condensed milk, I used 12oz for double the recipe, and I used regular milk for the rest.  This recipe is for 2 can of condensed milk, so just cut it in half if you want only 1 can or save half of it for later.  I love how easy and quick this is too.  No artificial junk and no gluten!

Ingredients
2 tsp onion powder
4 Tbsp corn starch
2 Tbsp canola oil
1/4 tsp white pepper
1/2 tsp salt, or to taste
pinch of sugar
12oz can 2% evaporated milk
1/2 cup 1% milk
small can mushrooms, drained (I can't remember the oz, but it was the smallest they had)

Directions
Put all ingredients into a blender, starting with liquids and minus the mushrooms.  Blend until smooth.  Add mushrooms and pulse until no large chunks remain.  Pour into a 1 quart Pyrex glass measuring bowl.  Microwave on high 3 minutes, whisking well after 2 minutes.  If not thick enough, whisk well and add 30 seconds.

Cream of Chicken Soup

So I know this isn't the best picture in the world, but it's what I got.  I hope to replace it with a better picture in the future.  But for now, I wanted to get you the recipe.  Have you ever looked at how many added ingredients are in cream of "whatever" soups?  As I'm trying to eat less artificial stuff and now I actually cut gluten out of my diet due to some health issues, I needed to find a substitute for cream of chicken (or whichever kinds of soups).  I used this in my chicken pot pie, and it turned out great.  It is quite a bit thinner than the regular cream of chicken soup in a can, so just keep that in mind.  This recipe will replace one can of cream of chicken soup.  I did find this recipe on a gluten free website, but I left out the pepper.  Unlike the cream of chicken soup you buy in a can, this one is wheat free, gluten free, soy free, and artificial junk free.

Ingredients
1 cup milk (I used 1%)
1 Tbsp butter or margarine
2 Tbsp cornstarch
1 cube chicken broth bullion (or 1 tsp granules) (make sure allergen free if needed) (you could also make this with vegetable broth to be totally vegetarian)
1/4 tsp pepper (optional, I left this out)

Directions
Combine all ingredients in a small pot and whisk together.  Bring to a boil, reduce to medium, and stir constantly!  This will suddenly thicken and will burn quick if you aren't stirring constantly.  When it thickens suddenly, remove from heat and use in place of a can of cream of chicken or put in fridge for later use.

Weight Watchers Points: only 5 points for the whole thing which is a lot better than the cans.

Creamy Broccoli Cheese Soup

So I went to go make my other Broccoli Cheese Soup recipe the other day and realized I didn't have a can of diced tomatoes with chilies, so I had to improvise. I love the way this soup came out, and I called it "creamy" because it's thick and creamy. My other recipe is spicy and this one is not, so you can enjoy this one if you don't like spicy foods. I have been enjoying a cup of this with my chicken wrap for lunch almost every day, and I love it! I hope you enjoy!

Ingredients
6 cups chicken broth
2 lb bags of frozen broccoli florets
cooking spray
1 small onion, finely diced
1 Tbsp garlic powder
1 1/2 tsp salt
10oz reduced fat velvetta cheese, cubed
1/2 cup cornstarch
1 cup water

Directions
Spray large stock pot with cooking spray and sautee your onion for a few minutes until tender. Add chicken broth, broccoli, garlic, and salt. Bring a boil and then cook on medium for 15-20 minutes. In a small bowl, combine cornstarch and 1 cup water until completely blended. Add cornstarch mix and cubed cheese to soup. Bring to a low boil and then reduce immediately to a simmer. Stir constantly until all cheese is melted and soup thickens.

WW points: 1.5 points per cup

Weight Watchers Potato Soup

I found this soup online looking for something different to eat and stay on my diet and I hit the jackpot with this one! It is so delicious and yummy! You will never know it's only 2.5 points per cup with cheese, bacon, and sour cream in it. The recipe I found online did not tell me when to add the bacon in so you could either cook the bacon ahead of time and add it in the soup at the end, divide each piece into 3 sections to top off your soup if you prefer a crunchy bacon topping, or sautee it chopped up with the onion in the beginning.

Ingredients
4 cups chicken broth
50 oz potatoes, diced (about 10 cups), I did peel mine too
1/2 onion, diced
6 Tbsp real bacon bits
8oz reduced fat Velveeta cheese, cubed
1/4 cup fat free or light sour cream
2 Tbsp flour (use 1 Tbsp cornstarch or leave out for gluten free)
3 Tbsp water
salt to taste (I add about 1/2 Tbsp)

Directions
Sautee onions in a very large pot. Use a little cooking spray to keep from sticking. Add potatoes and broth and bring to a boil. Boil on medium for about 20 minutes, covered. When potatoes are soft, stir in cheese, sour cream, and bacon and simmer until cheese is melted. Combine flour and water until blended and stir into soup.  Optional: take a potato masher and smash up some of the potatoes to make the soup thicker.

Crockpot: Add chicken broth, potatoes, onion, and salt to crockpot.  Cook on high 4-6 hours or low 8-10 hours.  Mix flour with 3 Tbsp water.  Turn crockpot on high, if not already, and add cheese, sour cream, bacon, and flour/water.  Stir until cheese is all melted and soup thickens.  Mash potatoes some if you choose.

WW points: 2.5 points a cup, 12 cups total

Sofrito Chicken Stew

I got this recipe from SkinnyTaste, a weight watcher blog. It is absolutely delicious!!! I love all the fresh ingredients and colors in this. I made it with chicken breasts instead of thighs because I don't like dark meat. I just cut each large breast into 2 or 3 pieces. I also don't buy, drink, or use alcohol at all, so I used chicken broth instead of beer, like her recipe called for. Her picture is much prettier if you want to go look because that is one of the main reasons I decided to try it. The chicken came out very tender and it really is wonderful!!! I served it over white rice like she suggested.

Ingredients
1 Tbsp olive oil
6 scallions or green onions, chopped
4 cloves garlic, finely chopped
2 tomatoes, diced (I used 3 small ones)
1/3 cup red bell pepper, diced
1 tsp ground cumin
2 tsp salt
1 packet of sazon (find in Latin section of grocery) or 1 tsp annatto seed powder (I used sazon)
2 lbs chicken (she suggests bone in thighs or legs, but I used boneless skinless chicken breasts)
1/2 tsp garlic powder
1 cup chicken broth
1 cup water
more salt to taste
1/2 cup fresh cilantro, chopped
cooked white rice to serve over, optional

Directions
Heat oil in a deep sauce pan. Add green onions/scallions and garlic to pan and saute about 2 minutes. Add tomatoes, peppers, cumin, 2 tsp salt, and sazon and saute another 2 minutes or so and set aside. Season chicken with salt and garlic powder, add to center of pan and allow chicken to brown on both sides. Combine chicken, sofrito, chicken broth, water, and cilantro. Bring to boil, reduce heat to simmer, cover and cook about 20-30 minutes or until chicken is cooked through. Serve over rice.

Crockpot: Combine all ingredients (don't put in rice) in the crockpot.  Stir, cover, and cook on high for 4-6 hours or low 8-10 hours. 

WW points: 3oz piece of chicken plus stew = 3 points