Weight Watchers Southwestern Chicken Soup

Warm, and filling chicken soup with all the flavors we love, I’ve written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving – EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points per serving” Something is wrong with the site and won't let this show up on my recipes so reprinting in hope it'll fix the issue

• Ready In: 6 hrs 10 mins
• Serves: 6
• Yields: 1 crockpot

Ingredients

• 2  teaspoons olive oil
• 1  lb chicken breast, cut into 1/2-inch cubes
• 1⁄4 teaspoon pepper
• 1  medium onion, chopped
• 1  small bell pepper, chopped
• 1  jalapeno pepper, medium, seeded and chopped
• 2  garlic cloves, minced
• 1  tablespoon chili powder
• 2  teaspoons ground cumin
• 29  ounces reduced-sodium chicken broth
• 14 1⁄2 ounces  canned diced tomatoes, drained
• 1  cup frozen corn kernels
• 1  tablespoon fresh lime juice
• 1  avocado, medium, pitted, peeled, and cut into 8 slices
• 1⁄4 cup cilantro

Directions

1. Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2. 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
3. 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
4. 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
5. 5. Serving size: 1¾ cups soup with 2 slices avocado.
6. Notes.
7. Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.