mexican chowderIngredients:

1 lb boneless, skinless chicken breast, thawed
1 c onion, diced
1 c brown rice, dry
1 packet fajita seasoning
1/2 tsp garlic powder
1 can black beans, drained, rinsed
1 can corn, drained
2 cans Mexican Ro-Tel with cilantro & lime juice
3 c Fat free, low sodium chicken broth
1 can Campbell’s Fiesta Nacho Cheese soup, undiluted 
(Optional) 12 homemade cornbread muffins


1. Add chicken breasts to bottom of crock pot. Add onion, black beans, corn, dry rice, fajita seasoning, Ro-Tel, chicken broth, nacho cheese soup, and garlic powder. Stir all ingredients together.
photo 4 (28)2. Cook on high for 4 hours (cooking times vary with each crock pot). Remove chicken with tongs onto plate. Cut into bite-sized pieces with knife or shred with two forks. Return chicken to crock pot and allow to cook for an additional 20 minutes.
3. Serve chowder over sweet cornbread muffins in a bowl. 
Yields 13 servings, serving size 3/4 c chowder
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.