Chicken Tortilla Soup
This creamy lightened up Chicken Tortilla Soup is satisfying and full of flavor!
Ingredients
- 6 oz cooked chicken breast, shredded or chopped
- 1 cup water
- 1 (15 oz) can fat free, low sodium chicken broth
- 1 can Campbell’s 98% Fat Free Cream of Mushroom Soup
- 1 can Campbell’s 98% Fat Free Cream of Chicken Soup
- 1 can Campbell’s 98% Fat Free Cream of Celery Soup
- 1 can Campbell’s Healthy Request Cheddar Cheese Soup
- ½ can of Rotel Tomatoes & Green Chiles
- ½ cup chunky salsa, I used Medium
- ½ onion, chopped
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- ½ teaspoon red chili powder
- Salt to taste
- Pepper to taste
- 12 tablespoons of tortilla strips, the type found in bags by the salad toppings – I prefer New York Texas Toast brand in Chili Lime, but Fresh Gourmet also sells something similar
Instructions
- In a large pot, combine all ingredients except the tortilla strips and stir until mixed. Bring to a boil and then simmer covered for one hour. When serving, sprinkle 1.5 tablespoons of tortilla strips over each cup of soup.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
160 calories, 19 g carbs, 3 g sugars, 5 g fat, 1 g saturated fat, 9 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com) Adapted from Food.com
4 per serving (P+ calculated using the recipe builder on weightwatchers.com) Adapted from Food.com