Best Ww Chicken Tortilla Soup Without The Tortillas Recipes

EASY CHICKEN TORTILLA SOUP

Easy Chicken Tortilla Soup image

This recipe for Easy Chicken Tortilla Soup is a simple 5-ingredient meal that my whole family loves. Great for a quick meal for the busy holiday season.

Provided by Sandra

Time 30m

Number Of Ingredients 7

Ingredients

32 ounces Imagine® Organic Chicken Broth
2/3 cup Great Value Ranch Dressing
2 cup shredded Rotisserie Chicken
2 14.5 ounce cans Great Value Diced Tomatoes with Green Chiles
1 package Great Value Mild Taco Seasoning
1 14 ounce package frozen corn mix (Southwestern blend)
Optional topping: crunchy tortilla strips

Steps:

Add all of the ingredients into a pot and place over medium-high heat and allow to come to a slow boil.
Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
For the last 5 minutes of cooking time remove the lid and allow it to continue to simmer. Remove from heat and let it sit off the heat for 5 minutes before serving. This will allow it to thicken up and cool off a bit.

Nutrition Facts : Calories 140 kcal, Carbohydrate 4 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 996 mg, Sugar 1 g, ServingSize 1 serving

WW CHICKEN TORTILLA SOUP WITHOUT THE TORTILLAS

Ww Chicken Tortilla Soup Without the Tortillas image

This is my response to craving mexican food but not being able to have the calories. This soup is very filling and low points- 6 1/2 for the whole recipe. You can control the heat of this recipe by the type of salsa you add- I usually use mild. Whatever heat you choose, it should be fresh salsa so the cilantro and other flavours are strong enough. If you really like it hot, add some chillies! I like to chop the ingredients fairly small for this recipe so you get an even flavour balance in every bite.

Provided by Shuzbud

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 skinless chicken breasts, finely diced
1 onion, finely diced
1 red onion, finely diced
3 garlic cloves, crushed
1 green bell pepper, finely diced
4 cups chicken stock
1 1/2 cups fresh salsa (you choose the heat)
1 chicken stock cube
1/2 teaspoon cayenne
1/4 teaspoon cumin
1 cup corn, I use frozen

Steps:

Saute the chicken breasts for 3 minutes in a skillet with some non-fat cooking spray if needed.
Add the onions, garlic and bell pepper and saute for 5 minutes.
Transfer to a large saucepan and add the chicken stock, salsa, chicken stock cube, cayenne, cumin and corn.
Simmer over a low heat for 30 minutes.
Serve hot and enjoy!

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