Chicken Tortilla Soup or Tortilla Chile Soup

Ann Leath


This recipe is an absolute hit every time I serve it! People can hardly believe it's a Weight Watchers Recipe! ( from WW Annual Recipes for Success 2000) This recipe is so easy but doesn't taste like it! I never have leftovers.

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10 Min


25 Min


6 inch corn tortillas, cut into thin strips
1 1/2 lb
skinned, boned chicken breasts
1 can(s)
15.5 ounce cannellini beans or other white beans, undrained
1 can(s)
14.5 ounce mexican-style stewed tomatoes with garlic, cumin, and jalapenos, undrained (i use rotel medium with the blue label)
1 box
14.5 ounce fat free chicken broth
3 can(s)
4.5 ounce chopped green chiles, undrained
1/4 c
fresh lime juice (about 3-4 limes)
2 tsp
bottled minced garlic
3/4 tsp
ground cumin
1/2 tsp
dried oregano
2/3 c
low-fat sour cream
2/3 c
shredded reduced-fat sharp cheddar cheese ( i use shredded taco cheese with taco seasoning)

Directions Step-By-Step

Preheat oven to 375 degrees.
Spread tortilla strips on a baking sheet. Bake at 375 degrees for 6 minutes or until toasted, stirring after 3 minutes. Depending on your oven they may cook faster so be sure to keep an eye on them. Set aside.
Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until chicken is done.
Remove chicken from pan with tongs or slotted spoon. Let cool slightly; shred chicken. (I have tried cubing but shredded is defintely better.) Return shredded chicken to pan;stir well. Cook until heated through. Ladle soup into bowls;top with 1Tbsp sour cream, 1 Tbsp cheese and one fifth of tortilla strips.
Just a note: This recipe can easily be kicked up with the addition of more jalapenos(besides what is in the canned tomatoes) and/or hot Rotel.


About this Recipe

Course/Dish: Soups, Chicken, Chicken Soups
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #Weight-Watchers