chicken tortilla soup.

this is an older recipe from WWs that i got in a $5 sale cookbook at my meeting. even tho i trust WWs POINTS values, i still try to figure it all out on my own especially when i re-work the recipes to my taste.
it was a tad on the spicy side but you can mess with the spices (or omit them completely) to suit your taste.

spray olive oil
onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
3 cups low sodium chicken broth
1 (14.5 ounce) can diced tomatoes with green chiles
1 (10 ounce) package frozen corn kernels, thawed
1/2 - 1 tsp chili powder
1/2 - 1 tsp cajun seasoning
1.5 cups chopped cooked chicken breast (i prepared this earlier in the day with some parsley)
1/2 tsp lemon juice
14 baked tortilla scoops (best part!)

Spray a large non-stick skillet with spray olive oil. Heat the onion, pepper, & garlic over medium high heat, stirring frequently, until softened & lightly browned. About 5 minutes.

Add broth, tomatoes, corn, & spices and bring to a boil over high heat.

Add chicken and lemon. Reduce heat & simmer until heated through, about 2 minutes.

Serve with tortilla chips.

POINTS value:
3 for 1 1/5 cups of soup
2 for 14 tortilla chips

* you can save prep time by using frozen onion & peppers