Chicken Tortilla Soup

It’s the time of the year for fresh starts and cleansing. This zesty veggie filled soup is comfort food for the cold winter months. Though, I must admit, it’s equally tasty any time of the year. Plus, it’s Weight Watchers & figure friendly. Go soup! 

Peace & Java

Prep Time: 20 min         Cook Time: 30-45 min     Total Time: about 1 hour          Servings: 4          Serving Size: 2 cups                    Difficulty: Medium         Yield: about 8 cups.          SP:


1 large onion, chopped 

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 medium rib celery, chopped with leaves

2 medium carrots, chopped

1 jalapeño, seeded and chopped

1 10 oz. can diced tomatoes & green chilies with juice 

1/2 cup canned low-sodium black beans, drained and rinsed

1/2 cup corn, frozen or fresh

1 cup chicken breast strips, cooked and roughly chopped

4 cups fat-free, reduced sodium chicken broth

1/4 cup cilantro, chopped

1 tablespoon chipotle in adobo sauce, minced

1/2 tableshoon canola oil

4 cloves garlic, minced

2 tablespoons lime juice, freshly squeezed

1/2 teaspoon kosher salt

1/2 teaspoon Goya All Purpose Seasoning, Lemon & Pepper

1/4 teaspoon black pepper, freshly ground

Optional Garnishes: avocado, shredded reduced fat cheese, fat-free sour cream or Greek yogurt, tortilla strips


1. Add canola oil to a medium Dutch oven obverse medium high heat. Add the onion, bell peppers, celery and carrots. Sauté, stirring occasionally until lightly browned, about 5-6 minutes. Strain in the garlic and chipotle. 

2. Add diced tomatoes with juice, corn and chicken stock, Goya seasoning, salt and pepper. Bring soup to a simmer. Stir in chicken.  Taste and adjust seasoning as needed. 

3.  Reduce heat to low and cook 30-45 minutes covered. 

4. Add lime juice and cilantro to soup. Adjust seasoning if needed. 

Serve with your choice of optional garnishes. 

NOTES, TIPS & TRICKS: Adjust the spice level of the soup by ramping up or omitting the jalapeño and the the chipotle in adobo sauce.  
For WW SPs: 1/2 oz avocado: 1 SP; 2 tbsp RF shredded cheese: 1 SP; 1 tbsp FF sour cream or Greek yogurt: 0 SP; 1.4 oz tortilla strips: 1SP


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