Spicy Chicken Enchilada Soup

Total Servings: 5
Serving Size: 1 1/2 Cups
WW SP per serving: 3

Ingredients
1 tbsp. olive oil
1 jalepeno pepper
1 onion
3 garlic cloves, minced
1/2 cup corn
1 (6 oz) package Southwestern grilled chicken breast
1 tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
2 (15 oz) cans fat-free chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can enchilada sauce
3 tbsp. tomato paste
Optional: sour cream, shredded cheese, tortilla chips, and/or cilantro (not included in SP total)

Instructions
1.  In a large skillet, heat oil over medium heat.  Chop up jalepeno and onion, and add to the skillet.  Allow to cook fo 6-8 minutes, or until tender.
2.  Add garlic and corn and cook one minute longer.
3.  Mix in chicken (cut bite-sided), chili powder, cumin, salt, and pepper.
4.  Stir in broth, tomatoes, enchilada sauce, and tomato paste.  Cook an additional 6-8 minutes, or until warm.
5.  Serve with optional ingredients.