Weight Watchers Friendly Chicken Tortilla Soup
A brothy, veggie-packed chicken tortilla soup inspired by Little Pappasito’s in Houston. The base is 0 Weight Watchers points, with optional toppings added at the end so everyone can build their bowl.
Servings 8 servings
Equipment
- Dutch Oven
- Cutting Board
- Measuring Cups/Spoons
- Wooden or Silicone Spoon
- Ladle
Ingredients
- 10 cups Low Sodium Chicken Stock
- 1 large Yellow Onion
- 3 medium Carrots
- 1 medium Jalapeno
- 1 tbsp Chicken Bouillon
- 2 medium Zucchini
- 2 medium Yellow Squash
- 3 medium Tomatoes
- 1 can Corn
- 3/4 lb Boneless Skinless Chicken Breast
- 1/8 tsp Paprika
- Salt and Pepper, to taste
- 1 Lime, cut into wedges
Toppings
- 12 oz Monterey Jack Cheese
- 1 large Avocado
- 6 cups Tortilla Chips
- 6 Sprigs Cilantro
Instructions
- Add the chicken broth to a large stockpot or Dutch oven and bring to a boil over medium-high heat.
- Add the chicken breast, reduce to medium and cook chicken for 15-20 minutes.
- Remove the chicken and add onion, carrots, jalapeño, and chicken bouillon. Simmer for 15 minutes, until carrots are just starting to soften.
- Stir in zucchini, yellow squash, tomatoes, and corn. Simmer 10 minutes, until all vegetables are tender.
- Dice the cooked chicken and add back to pot. Heat through for 2–3 minutes.
- Season with paprika, salt, and pepper to taste. Finish with cilantro and a generous squeeze of lime juice.
- Ladle into bowls and let everyone add toppings as desired.