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Now that we're well into winter, we thought you might enjoy some INCREDIBLE new soup recipes to warm up your life. WE LOVE THESE SOUPS SOOOO MUCH!

The Whole Enchilada Chicken Soup

PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein --POINTS® value 2*

Extra-special thanks to Pam, who inspired us with her swap for Chili's Chicken Enchilada Soup. YOU ROCK, Pam, and so does this soup!


3 cups fat-free chicken broth

1 1/4 cups finely chopped celery

1/2 cup diced sweet yellow onion

3 cups green enchilada sauce

One 15-oz. can pure pumpkin

10 oz. cooked boneless skinless lean chicken breast, chopped or shredded

1 cup frozen white (or yellow) corn

Optional: dash hot sauce, or more to taste

Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips


In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.



Wowowow! Wonton Soup

PER SERVING (1 cup with 2 wontons): 115 calories, 3g fat, 541mg sodium, 12g carbs, 1.5g fiber, 1g sugars, 9.5g protein -- POINTS® value 2*

This soup is so good, you may become addicted to it. No worries -- there are worse things to become obsessed with...


For Wontons

9 oz. raw lean ground turkey

2 tsp. reduced-sodium/lite soy sauce

2 tsp. dried minced onion

1/2 tsp. garlic powder

1/8 tsp. black pepper

16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)

For Soup

6 cups fat-free chicken broth

2 cups dry broccoli cole slaw

1/3 cup canned bamboo shoots, drained

1/2 cup canned straw mushrooms, drained and roughly chopped

1 tsp. chopped fresh ginger

1 tsp. chopped garlic

1/2 cup chopped scallions


To make the wonton filling, combine all wonton ingredients except the wrappers in a medium bowl. Mix by hand until evenly combined. Set aside (and, duh, wash your hands).

In a large pot, combine all soup ingredients except scallions. Bring to a boil on the stove. Reduce heat to low and allow soup to simmer for 10 minutes.

Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful (about 2 tsp.) of filling into the center of each wrapper. Moisten all wrapper edges by dabbing with water. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Set aside, and repeat with remaining wrappers and filling.

Stir scallions into the simmering soup. One at a time, carefully add wontons. Make sure they're submerged, but don't stir. Simmer for 5 minutes, adjusting temperature if soup begins to boil, until wonton centers are firm. (Don't worry if the wontons fall apart a little. They'll still taste delicious!)

Carefully serve up wontons and broth. Slurp 'n chew, people!


Mmm-mmm Minestrone

PER SERVING (1 generous cup): 105 calories, 0.5g fat, 512mg sodium, 19.5g carbs, 4.5g fiber, 4g sugars, 5g protein -- POINTS® value 1*

Need a big pot of soup PACKED with veggies (not calories!), but don't want to spend forever chopping? This recipe is a DELICIOUS shortcut to Soupville!


Two 14-oz. cans (3 1/2 cups) fat-free vegetable broth

Two 14.5-oz. cans diced tomatoes, drained

One 15-oz. can cannellini (white kidney) beans, drained and rinsed

One 10-oz. package frozen spinach, mostly thawed

1 cup frozen cut green beans

1 cup frozen peas and carrots

1 cup uncooked whole-wheat-blend rotini or penne pasta

1 tbsp. dried minced onion 

2 tsp. chopped garlic

1 tsp. Italian seasoning

1 bay leaf

Salt and black pepper, to taste


Combine all ingredients in a large pot on the stove. Add 1 cup water and stir it up. Cover and bring to a boil.

Reduce heat to low and allow soup to simmer, covered, for 10 minutes. Remove bay leaf, add salt and pepper to taste, and serve!


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