Southwestern Chicken Soup

3 boneless, skinless chicken breasts (4 oz each cooked)

2 (14 1/2 oz) cans chicken broth

3 cups water

1 large onion, chopped

5 garlic cloves, mashed

1 medium red bell pepper, chopped

1/2 tsp ground cumin

1/2 tsp oregano

1 (7oz) can diced green chilies

bit of jalapeno (optional)

1/4 tsp pepper

2 (15 oz) cans corn

1/2 cup salsa

Combine chicken, broth, water, onion, garlic, red pepper, cumin, oregano, green chilies, japaleno, and pepper.  Heat to boiling over high heat.  Reduce heat to low, cover and simmer 1-1 1/2 hours.  Add corn and salsa.  Cover and cook over low heat 5 minutes longer.

Makes 6 servings @ 4 POINTS or all CORE