Chicken Tortilla Soup

PersonalPoints™ per serving

Total Time: 45 min
Prep: 15 min
Cook: 30 min
Serves: 6
Easy
This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of the cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire-roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or another simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.
Ingredients
  • 1 tsp olive oil
  • 1½ cups uncooked onions, chopped
  • 1½ tsp kosher salt
  • 4 tsp minced garlic
  • 1 medium Jalapeño pepper, seeded and minced
  • 1 tsp Chili powder
  • 6 cups reduced-sodium chicken broth
  • 15 oz canned diced tomatoes, fire roasted-variety, drained
  • 20 oz uncooked boneless skinless chicken breast
  • ⅓ cup fresh lime juice
  • 1 cup cilantro, chopped
  • 6 tbsp shredded reduced-fat Mexican-style cheese
  • 12 tortilla chips, crushed

Instructions
  1. Heat oil in a large soup pot set over medium heat.
  2. Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
  3. Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
  4. Add broth, tomatoes, chicken, and lime juice; stir to combine.
  5. Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
  6. Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
  7. Serve soup garnished with cheese and tortilla chips.
  8. Serving Size: 1 ½ cups Chicken Tortilla Soup, 1 tbsp cheese, 2 chips!
The WW Logo, Weight Watchers, Points, ZeroPoint, Wellness that Works and PersonalPoints are trademarks of WW International, Inc. ©2022 WW International, Inc. All rights reserved.