I try really hard (well, most of the time) not to let the weekends get the best of my eating habits. Sometimes though, I need to feel like I’m eating an indulgent food that I’d order at a restaurant on a Saturday night out with friends. That is, if I don’t get the enchiladas, but that’s something for a different post. I hope you and yours love this tortilla soup as much as I do….it’s so good, and doesn’t wreck your entire diet (I’ve recently started adding a can of Cannellini, or white pinto beans, to make this soup even heartier for no extra WW points). Only 1 WW Freestyle Point per cup! ~Tracy
Ingredients:
½ T. extra virgin olive oil
1 medium yellow onion, finely chopped
½ c. red bell pepper, seeded and chopped
½ c. green bell pepper, seeded and chopped
3 cloves garlic, finely chopped or pressed
2 cans (4.5 oz.) chopped and peeled green chilies
2 tsp. ground cumin
1 pinch cayenne pepper (or to taste)
1/2 tsp. salt
3 c. chopped white meat chicken (I use shredded rotisserie chicken breast)
32 oz. fat free chicken broth
2/3 c. mild red enchilada sauce (I use Old El Paso)
1 15 oz. can Cannellini Beans (I use Bush’s)
½ c. nonfat plain Greek yogurt
2 limes, quartered
4 avocados, peeled and chopped (optional but highly recommended)
tortilla strips (optional)
Instructions:
In large (3 quart) stock pot, sauté onion, peppers, chiles, and garlic until the onion begins to become translucent. Add cumin, cayenne, and salt and stir to blend. Stir in chicken, enchilada sauce, and broth. Bring to a boil, reduce heat, add beans and then simmer for 15-20 minutes.
Right before serving, stir a small amount of hot broth from the soup into the Greek yogurt to temper yogurt. Stir yogurt mixture into soup.
Serve each bowl topped with ¼ of an avocado, peeled and chopped into small chunks. Squeeze a lime wedge over the top of soup / avocado and serve. If desired, top with crunchy tortilla strips (don’t forget to include the avocado and tortilla strips in your WW points if you add those).
Weight Watchers Info.: Makes 8, 1 cup servings. Each cup is 1 Weight Watchers SmartPoint on the Freestyle program, not including optional garnishes.
Ingredients
- ½ T. extra virgin olive oil
- 1 medium yellow onion, finely chopped
- ½ c. red bell pepper, seeded and chopped
- ½ c. green bell pepper, seeded and chopped
- 3 cloves garlic, finely chopped or pressed
- 2 cans (4.5 oz.) chopped and peeled green chilies
- 2 tsp. ground cumin
- 1 pinch cayenne pepper (or to taste)
- 1/2 tsp. salt
- 3 c. chopped white meat chicken (I use shredded rotisserie chicken breast)
- 32 oz. fat free chicken broth
- 2/3 c. mild red enchilada sauce (I use Old El Paso)
- 1 15 oz. can Cannellini Beans (I use Bush’s)
- ½ c. nonfat plain Greek yogurt
- 2 limes, quartered
- 4 avocados, peeled and chopped (optional but highly recommended)
- tortilla strips (optional)
Instructions
- In large (3 quart) stock pot, sauté onion, peppers, chiles, and garlic until the onion begins to become translucent. Add cumin, cayenne, and salt and stir to blend. Stir in chicken, enchilada sauce, and broth. Bring to a boil, reduce heat, add beans and then simmer for 15-20 minutes.
- Right before serving, stir a small amount of hot broth from the soup into the Greek yogurt to temper yogurt. Stir yogurt mixture into soup.
- Serve each bowl topped with ¼ of an avocado, peeled and chopped into small chunks. Squeeze a lime wedge over the top of soup / avocado and serve. If desired, top with crunchy tortilla strips (don’t forget to include the avocado and tortilla strips in your WW points if you add those).
Notes
WW Freestyle Info.: Makes 8, 1 cup servings. Each cup is 1 point, not including optional garnishes.
This looks amazing. I might sub out the chicken for beans since I’m trying to cut down on meat consumption!