When the temperatures in our neck of Oklahoma dip into the area where the meteorologists start using snowflake and icicle graphics, I look for any excuse to stay cuddled up by my fireplace. I want to sip coffee and cocoa all day long and eat nothing but steaming hot bowls of soup. What I do not want to do is spend a lot of time in the kitchen, so this recipe for a creamy and hearty Chicken Tortilla Chowder is perfect! I use pre-shredded rotisserie chicken that I always keep in my freezer so the prep time is super short, but you can use any white meat chicken (boiled, grilled, or open a can if you’re really in a hurry). Not only is this soup really good, it’s only 4 Weight Watchers Freestyle Points per cup, without the cheese. Makes 12, 1 cup servings. ~Tracy
Ingredients:
- 3 cups canned chicken broth
- 2 cans (10 oz. each) cream of potato soup
- 2 cans (10 oz. each) healthy request cream of chicken soup
- 2 cups low fat milk
- 2 cups shredded white meat chicken
- 1 can (11 oz.) Mexicorn, drained (regular corn is fine too if you can’t find Mexicorn)
- 2 cans (4 oz. each) chopped green chili peppers (we like it spicy so I use ½ jalapenos)
- 6, 6” fat free flour tortillas, torn into bite size pieces
- Optional garnishes: your favorite shredded cheese and some chopped green onions to taste
Instructions:
Combine broth, soups, and milk in large soup pan. Heat on medium low temp until all combined. Add the chicken, corn, chili peppers, and mix well. Simmer for 10-15 minutes.
Add the torn pieces of tortilla and heat on medium heat for approximately 20 minutes until tortillas become somewhat softened.
Serve topped with green onions and a little of your favorite shredded cheese. We also like ours with a big slice of corn bread!
Weight Watchers Info.: This recipe makes 12 1-cup servings. Each cup is 4 Freestyle SmartPoints.
Ingredients
Ingredients:
- • 3 cups canned chicken broth
- • 2 cans (10 oz. each) cream of potato soup
- • 2 cans (10 oz. each) healthy request cream of chicken soup
- • 2 cups low fat milk
- • 2 cups shredded white meat chicken
- • 1 can (11 oz.) Mexicorn, drained (regular corn is fine too if you can’t find Mexicorn)
- • 2 cans (4 oz. each) chopped green chili peppers (we like it spicy so I use ½ jalapenos)
- • 6, 6” fat free flour tortillas, torn into bite size pieces
- • Optional garnishes: your favorite shredded cheese and some chopped green onions to taste
Instructions
- Combine broth, soups, and milk in large soup pan. Heat on medium low temp until all combined. Add the chicken, corn, chili peppers, and mix well. Simmer for 10-15 minutes.
- Add the torn pieces of tortilla and heat on medium heat for approximately 20 minutes until tortillas become somewhat softened.
- Serve topped with green onions and a little of your favorite shredded cheese. We also like ours with a big slice of corn bread!
Notes
WW Freestyle Info.: This recipe makes 12 1-cup servings. Each cup is 4 points.