Weight Watchers Creamy Chicken Tortilla Soup.

Weight Watchers Creamy Chicken Tortilla Soup.


  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 can (4 oz) diced green chilies
  • 4 cups reduced-sodium chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/2 cup non-fat Greek yogurt
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 4 whole wheat tortillas, cut into strips
  • Cooking spray
  • Optional toppings: avocado slices, shredded reduced-fat cheese, chopped green onions


  1. In a large pot, spray with cooking spray and sauté the chopped onion over medium heat until translucent, about 3-5 minutes. Add the minced garlic and sauté for another 30 seconds.
  2. Add the shredded chicken, black beans, corn, diced tomatoes (with juice), diced green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes.
  3. While the soup is simmering, preheat your oven to 375°F (190°C). Place the tortilla strips on a baking sheet and spray them with cooking spray. Bake for about 10-12 minutes or until they are crispy and golden brown.
  4. After the soup has simmered, stir in the Greek yogurt and lime juice. Adjust seasonings to taste.
  5. Serve the soup hot, garnished with chopped cilantro and tortilla strips. If desired, add optional toppings like avocado slices, shredded cheese, and chopped green onions.

Note: Remember to check the SmartPoints value of each ingredient and adjust portion sizes accordingly to fit your dietary needs.

Enjoy your creamy chicken tortilla soup!