Weight Watchers Easiest Tortilla Chicken Soup Recipes

WEIGHT WATCHERS EASIEST TORTILLA CHICKEN SOUP

Steps:

• Heat the oil in a large nonstick saucepan over medium-high heat.
• Add the onion, bell pepper and garlic; cook, stirring frequently, until softened and lightly browned, about 5 minutes.
• Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat.
• Add the chicken and cilantro or parsley.
• Reduce the heat and simmer until heated through, about 2 minutes.
• Serve with tortilla chips.

THE EASIEST AND BEST CHICKEN TORTILLA SOUP

Steps:

• Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
• Remove chicken from pot and place on a cutting board.
• Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
• Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
• Serve while hot. Also good reheated the next day.
• Garnish with a squeeze of fresh lime and your favorite toppings.

CROCK POT CHICKEN TORTILLA SOUP - WW

Steps:

• Place all ingredients in a crock pot.
• Cook on high 6 hours.
• Serve with shredded cheese, sour cream, and tortilla chips if desired (note that these will increase the number of points per serving).
• I omit the cayenne as we don't like it too spicy.
• Also I use leftover chicken, cubed, and homemade broth.
• Leftovers of this soup freeze very well.

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
• Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

THE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• In a large pot, boil chicken until done.
• Cool and debone.
• In a skillet, saute onion in oil.
• Add remaining ingredients and simmer for 45 minute.
• to mingle the seasonings.
• Serve with monteray jack cheese and tortilla chips and avocado.