Kosher Lite White Chicken Chilli

This is a lite take on the heavy southwest inspired soups which are usually served with a ton of shreaded cheese and fried tortilla strips. In this version, the lack of cheese not only keeps it kosher, but also strips away a ton of calories. If you love cheesy soups, try adding a quarter cup shreaded soy cheese before serving.

• 12 oz cooked chicken breast, diced small
• 6 cups veggie broth or low fat, low sodium chicken broth
• 3 fifteen oz cans Great Northern Beans
• 2 four and a half oz cans diced green chilli peppers, undrained
• 1 can "Fiesta" corn
• 2 medium yellow onions, diced
• 1 red bell pepper, diced
• 2 tsp olive oil
• 2 tbsp ground cumin
• 2 tbsp minced bottled garlic
• 1.5 tbsp dried oregano
• 1 tbsp dried thyme
• 1/2 tsp cayenne pepper
• 6 cloves
• 1 bay leaf

Bring oil to medium-high heat. Add diced yellow onions, cloves, and garlic, then cook until onions are translucent. Add broth and stir well. Add all other ingredients, mixing well. Bring to a boil, then partially cover and reduce heat to low. Let simmer for at least 30 minutes, preferably for about an hour. Serve hot.

There are 30 Weight Watchers points in the entire pot. That adds up to 3 points per 2 cup bowl of soup - not as lite as the Confetti Soup, but incredibly filling.