Chicken Tortilla Soup

This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well.



  • 1 Pound Boneless Skinless Chicken Breasts (boiled & shredded)
  • 4 Cups Low Sodium Chicken Broth
  • 2 Cups Water
  • 1 Can 98% Fat Free Cream of Chicken Soup
  • 1 Small Bell Pepper Diced
  • 1 Small Onion Diced
  • 1 Tablespoon Minced Garlic
  • 1 (20oz) Can Diced Tomatoes
  • 1 Cup Frozen Whole Kernel Corn
  • 1 Tablespoon Cumin
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Bunch Cilantro Chopped (separated – reserve half for garnish)
  • Baked Tortilla Chips for Garnish


  1. In large stock pot combine chicken broth, water, onion, bell pepper and garlic and bring to a boil.
  2. Add in chicken and cream of chicken soup stirring until soup has incorporated well.
  3. Cook on medium heat for 5-7 minutes. Add in tomatoes, corn and seasonings. Continue cooking on medium heat for additional 20-25 minutes.
  4. Add in cilantro and cook for 5 minutes.
  5. Remove from heat and garish with baked tortilla chips and cilantro.
  6. This makes 12 servings and is 3 Weight Watchers Points per serving for soup alone. Additional points for garnish of chips or cheese if desired.

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