Let me tell you about my absolute favorite weeknight lifesaver – this Weight Watchers chicken tortilla soup that’s packed with flavor but won’t wreck your points! I stumbled upon this recipe during one of those “I need something quick, healthy, and satisfying” moments, and wow, did it deliver. The combination of tender chicken, hearty black beans, and just the right blend of spices makes this soup taste indulgent while keeping it totally guilt-free.

What I love most (besides the fact that my kids actually eat their veggies in this) is how the lime juice brightens everything up. It’s become my go-to when I want something comforting that still fits my Weight Watchers plan. The best part? You probably have most of these ingredients in your pantry right now. Trust me, after one bowl of this chicken tortilla soup with those crispy tortilla strips on top, you’ll be hooked just like I was!

Why You’ll Love This Weight Watchers Chicken Tortilla Soup

This soup isn’t just another “diet” recipe – it’s legitimately delicious while being crazy good for you. Here’s why it’s become my weekly staple:

• Meal prep magic: Ready in under 45 minutes start-to-finish (perfect for busy nights!)
• Protein powerhouse: Packed with 25g protein per serving to keep you full for hours
• Points-friendly: Fits beautifully into Weight Watchers with simple, clean ingredients
• Freezer superstar: Makes fantastic leftovers that taste even better the next day
• Customizable: Adjust the heat level or toppings to make it your own

Seriously – this is the kind of healthy eating that never feels like a compromise. The crispy tortilla strips add that perfect crunch without blowing your daily points!

Ingredients for Weight Watchers Chicken Tortilla Soup

Here’s everything you’ll need to make this flavor-packed soup (I promise it’s all simple stuff!):

• 1 lb boneless, skinless chicken breast – diced into bite-sized pieces (thighs work too for extra juiciness)
• 1 tbsp olive oil – my favorite is the light-tasting kind for sautéing
• 1 medium yellow onion – finely chopped (about 1 cup)
• 2 garlic cloves – minced (don’t skimp – this adds major flavor!)
• 1 bell pepper – any color, diced small
• 1 can (14.5 oz) diced tomatoes – I use the no-salt-added kind
• 4 cups low-sodium chicken broth – Swanson’s is my go-to brand
• Spices: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika (smoked paprika is amazing if you have it!)
• 1 cup corn kernels – fresh, frozen or canned (drained) all work
• 1 can (15 oz) black beans – rinsed and drained well
• 2 tbsp fresh lime juice – about 1 juicy lime
• For serving: fresh cilantro, baked tortilla strips (see notes!), lime wedges

Ingredient Notes & Substitutions

Tortilla tip: Corn tortillas crisp up way better than flour – just slice, spray lightly with oil, and bake at 400°F for 5-8 minutes. Bean swap: Pinto beans work if you don’t have black beans. Avocado alert: Adds creaminess but counts as extra points (about 3 per 1/4 avocado). Shortcut: Pre-chopped veggies from the salad bar save tons of time!

How to Make Weight Watchers Chicken Tortilla Soup

Alright, let’s get cooking! This soup comes together so easily – I’ll walk you through each step:

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Cook until the onion turns translucent and the peppers soften (about 5 minutes), stirring occasionally. That amazing smell means you’re building flavor!
2. Cook the chicken: Add diced chicken to the pot. Cook for 6-7 minutes, stirring occasionally, until the pieces turn white with no pink spots. Don’t overcook here – the chicken will finish cooking later.
3. Build the broth: Stir in diced tomatoes, chicken broth, and all the spices. Bring to a lively boil, then immediately reduce heat to a gentle simmer. Let it bubble happily for 15 minutes – this lets all those flavors get to know each other.
4. Add the veggies: Toss in corn and black beans. Cook for another 5 minutes just to heat them through – you want the beans to stay firm, not mushy!
5. Finish with zing: Remove from heat and stir in lime juice. Taste and adjust salt/pepper if needed. The lime brightens everything up beautifully!

Pro Tips for the Best Soup

Chicken hack: Cut chicken into even pieces so they cook uniformly. Spice control: Start with 1/2 the chili powder if sensitive to heat, then add more later. Crispy strips: Bake tortilla strips separately so they stay crunchy when serving. Time-saver: Double the batch – this soup freezes like a dream!

Serving Suggestions for Weight Watchers Chicken Tortilla Soup

Oh, here’s where the fun begins! I love setting up a little topping bar when serving this soup – it makes everyone feel like they’re at a cozy Mexican restaurant. My must-have garnishes are fresh cilantro (zero points!), lime wedges for squeezing, and those crispy tortilla strips we baked earlier (just 1 point per serving). If I’ve got points to spare, a few slices of avocado (about 3 points for 1/4 avocado) add amazing creaminess. For a complete meal, pair it with a simple shredded cabbage salad with lime dressing – the crunch contrasts perfectly with the warm soup. Pro tip: Keep the tortilla strips separate until serving so they stay nice and crisp!

Storing and Reheating Weight Watchers Chicken Tortilla Soup

This soup is practically made for leftovers! Store cooled soup (without garnishes) in airtight containers – it’ll keep beautifully in the fridge for 3-4 days or freeze for up to 2 months. When reheating, I prefer the stovetop (medium heat, stirring occasionally) but the microwave works in a pinch (1-2 minutes, stirring halfway). The one golden rule? Always add tortilla strips fresh – nobody wants soggy soup toppers! If freezing, portion individual servings for easy grab-and-go lunches.

Weight Watchers Chicken Tortilla Soup Nutritional Info

Here’s the scoop on what’s in each delicious 1.5-cup serving (without toppings): 280 calories, 25g protein, 30g carbs (7g fiber), and just 5g fat. Exact counts may vary slightly based on your specific ingredients, but this soup is always a nutritional win in my book!

Frequently Asked Questions

I get asked about this soup all the time – here are the answers to the most common questions:

How many Weight Watchers points per serving?
This chicken tortilla soup clocks in at just 4 points per serving on the current plan (without toppings). Add 1 point for tortilla strips and 3 points for avocado if using.

Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly – just toss it in frozen and let it cook with the soup. No need to thaw first. I always keep a bag in my freezer for last-minute soup nights.

Can I make this in a slow cooker?
Yes! Sauté the veggies first for best flavor, then add everything except lime juice to the slow cooker. Cook on low 4-6 hours. Stir in lime juice right before serving.

What if I don’t have black beans?
Pinto beans make a great substitute, or you can leave them out entirely. The soup will still be delicious – just slightly lighter on protein.

Share Your Feedback

Did this Weight Watchers chicken tortilla soup become your new favorite too? Snap a pic and tag me – I’d love to see your creations! Don’t forget to rate the recipe if you loved it as much as I do.

Weight Watchers Chicken Tortilla Soup: 4 Points of Pure Bliss

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• Author: Christina R. Jones
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Low Calorie

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Description

A healthy and flavorful Weight Watchers-friendly chicken tortilla soup packed with protein and veggies.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken fillet, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• 2 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
• 4 corn tortillas, cut into strips and baked until crispy (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened (about 5 minutes).
2. Add diced chicken and cook until no longer pink (about 6-7 minutes).
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add corn and black beans. Cook for another 5 minutes.
6. Stir in lime juice. Adjust seasoning if needed.
7. Serve hot, garnished with cilantro and crispy tortilla strips (optional).

Notes

• For extra spice, add diced jalapeño.
• Top with avocado slices for healthy fats (points may vary).
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 6g
• Sodium: 450mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 50mg

Keywords: weight watchers, chicken tortilla soup, healthy, low calorie, high protein