Creamy Chicken Tortilla Soup Directions
- Heat 1 tablespoon butter over medium heat in a large pot. Add the diced onions and jalapeno peppers, and sauté for 4 minutes.
- Add the diced garlic and cook for another minute.
- Stir in the tomato paste, corn, Rotel tomatoes, black beans, chicken broth, cayenne pepper, cumin, hot sauce, and taco seasoning. Let the soup gradually come to a gentle simmer, partially covered.
- Slowly cook the chicken for 20-25 minutes, ensuring it does not boil too rapidly to keep it juicy. Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the soup.
- Reduce heat to low and stir in the shredded reduced-fat cheddar cheese and softened reduced-fat cream cheese. Stir until the soup becomes smooth and creamy.
- Taste and add any additional seasonings if needed.
- Garnish and serve!
WW Points Calculation:
- 1 tablespoon butter: 4 pts
- 1 small yellow onion: 0 pts
- 1 jalapeno pepper: 0 pts
- 3 cloves garlic: 0 pts
- 1 tablespoon tomato paste: 1 pt
- 1 (15 oz) can corn: 2 pts
- 1 (10 oz) can Rotel diced tomatoes with green chilies: 0 pts
- 1 (15 oz) can black beans: 0 pts
- 5 cups chicken broth: 0 pts
- 2 small boneless skinless chicken breasts (about 1 lb): 0 pts
- 1 pinch cayenne pepper: 0 pts
- 1 teaspoon cumin: 0 pts
- 1-2 teaspoons hot sauce: 0 pts
- 1 oz packet taco seasoning (or homemade seasoning): 1 pt
- 1 ½ cups shredded reduced-fat cheddar cheese: 8 pts
- 1/3 cup reduced-fat cream cheese, softened: 3 pts
Total Points: 19 pts
Servings: 6
Per Serving: 3.17 pts
Nutrition Information (per serving):
- Calories: 290
- Fat: 20g
- Protein: 20g
- Carbohydrates: 10g
- Sugar: 4g
- Sodium: 820mg
I'm waiting for your comments! Enjoy!
