Pollo con Queso Soup

Ingredients:
4 boneless, skinless chicken breast halves
2 boneless, skinless chicken thighs
1 can Campbell's Pepper Jack condensed soup
3 cups fat-free chicken broth
16 oz Birds Eye Pepper Stir Fry, Frozen
1 tsp ground cumin, or to taste
1 tsp chili powder, or to taste
1 tsp salt, or to taste
2 cups salsa

Instructions:
Cut chicken into bite-sized pieces.  In a large dutch oven prepared with nonstick cooking spray, brown chicken.  Add frozen peppers and cook until chicken is no longer pink.  Add spices and chicken broth.  In a separate bowl combine condensed soup and salsa.  Mix until well blended.  Add this mixture to the dutch oven and stir all ingredients together until well mixed.  Heat to boiling point, reduce heat and cover.  Simmer for 15 minutes.  Serve.  Garnish each serving with a rounded tablespoon of fresh cilantro and a level tablespoon of sour cream, if desired.

Special Information:
A level tablespoon of fat-free sour cream doesn't add any POINTS to an individual serving of this soup but it does add lots of flavor.  However, if you have two servings or more you must add a ½ POINT for every 2 tablespoons you use.  Also, you can use 1 tablespoon of shredded 2% milk cheddar cheese on each serving in place of or in addition to the fat-free sour cream.  Remember to increase the POINTS value by ½ POINT for each tablespoon of cheese you use.