Some people–much more chic than I am–call their grandma Gigi. Not me. The Gigi who gave me this soup recipe is my boss, and we’re about the same age.
She promised I’d love it–and she was right.
It couldn’t be easier to make. Just open a few cans, dump them into your soup pot and heat through.
And it tastes delicious.
Gigi’s Can Opener Soup
1 10-oz can chicken breast
1 can Rotel
1 can Ranch Style beans
1 family-sized can chicken & rice soup
Throw together, heat and eat.
Top with sour cream, salsa, cheese, chips and/or avocado.
I couldn’t find a family-sized can of chicken and rice soup, which I believe is 26-ish ounces. I used 3 regular cans instead, totaling 31 1/2 ounces.
When I calculated the recipe in my WW app, I originally thought it’d be 8 servings. But using my 1-cup ladle to dish 2 ladles into the bowl, I only got 5 servings.
So instead of 5 Points a bowl (on #mywwblue), it’s 7 Points. But the 2-cup serving is generous–and filling.
Before I knew the soup itself was 7 Points, I topped my bowl with (almost) all the good stuff–avocado, cheese, chopped red onion and crushed tortilla chips. I subbed fat-free Greek yogurt for sour cream.
The whole delicious bowl totaled 12 Points (adjusted for serving size).
I can see this recipe going into my regular rotation. It took less than 30 minutes from start to finish–perfect for a busy weeknight!
Someday I’ll have busy weeknights again, right? Please tell me this pandemic won’t last forever. I want to get back to working full-time.