Mexican Chicken-Vegetable Soup

PREP 15 MIN  COOK 25 MIN  SERVES 4

1 Tbsp canola oil

1 medium sweet onion, chopped

3/4 lb ground skinless chicken breast

1 1/2 tsp ground cumin

1 (32-oz) carton low-sodium chicken broth

1 (10-oz) can diced tomatoes and green chilies (such as Rotel)

1 (3/4-lb) sweet potato, peeled and cut into 1/2-inch cubes

1 large parsnip, peeled and sliced

2 Tbsp chopped fresh cilantro

1. Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring frequently, until softened, about 2 minutes. Add chicken and cumin; cook, breaking up chicken with wooden spoon, until browned, about 3 minutes.

2. Stir in broth, tomatoes and green chilies, sweet potato, and parsnip; bring to boil. Reduce heat and simmer until sweet potato is fork-tender, about 15 minutes. Serve sprinkled with cilantro. 

Per Serving (About 1 3/4 CUPS): 280 CAL, 8 G TOTAL FAT, 2 G SAT FAT, 0 G TRANS FAT, 53 MG CHOL, 254 MG SOD, 27 G TOTAL CARB, 9 G TOTAL SUGAR, 5 G FIB, 26 G PROT, 86 MG CALC. POINTSPLUS VALUE: 7

We tried this recipe at home on Sunday and it was delicious. I didn't have any green chilies on-hand so these were omitted from my version but still turned out good. Also I had bought fresh cilantro, which was a little strong for someone who's new to that taste. Next time I'll probably adding less cilantro and try to get around to buying some green chilies.

If you tried this recipe out - let us know what were your thoughts?